Description
This delicious Chicken Enchiladas recipe features tender shredded chicken seasoned with aromatic spices, wrapped in soft tortillas, and baked in a rich enchilada sauce topped with melted cheese. Perfectly balanced with sautéed onions and garnished with fresh cilantro, these enchiladas make a comforting and flavorful meal that’s easy to prepare.
Ingredients
Scale
Filling
- 2 cups cooked chicken (shredded)
- 1/2 cup onion (diced)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Assembly and Topping
- 8 small flour or corn tortillas
- 1 cup enchilada sauce (for topping)
- 1 cup shredded cheese (for topping)
Garnish and Serving
- Fresh cilantro (chopped, for garnish)
- Sour cream (optional, for serving)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the proper temperature for baking the enchiladas evenly.
- Prepare the Filling: Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent. In a bowl, combine the shredded chicken, sautéed onion, cumin, garlic powder, salt, and pepper. Mix thoroughly to blend the flavors.
- Assemble the Enchiladas: Warm the tortillas slightly so they become pliable and easy to roll. Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking. Place a portion of the chicken mixture and a little shredded cheese in the center of each tortilla. Roll each tortilla tightly and arrange them seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top to create a cheesy crust once baked.
- Bake: Cover the dish with foil to retain moisture and bake in the preheated oven for 20 minutes. Remove the foil afterward and bake for an additional 5 to 10 minutes until the cheese is melted, bubbly, and lightly browned.
- Serve: Allow the enchiladas to cool slightly to set. Garnish with chopped fresh cilantro and serve warm. Optionally, add a dollop of sour cream to complement the dish.
Notes
- You can use either flour or corn tortillas based on preference; warming them before assembly helps prevent cracking while rolling.
- Feel free to customize the cheese blend for different flavors or use a dairy-free cheese for lactose intolerance.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- For extra heat, add diced jalapeños to the filling or sprinkle crushed red pepper flakes on top before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Entree
- Method: Baking
- Cuisine: Mexican
Keywords: Chicken Enchiladas, Mexican chicken recipe, baked enchiladas, easy enchiladas recipe, shredded chicken enchiladas
