Name: Delicious Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked and shredded chicken (rotisserie chicken works great for convenience); 1 can (10 oz) red enchilada sauce (choose mild or spicy depending on your preference); 2 cups shredded Monterey Jack cheese; 8 flour tortillas; 1 tablespoon vegetable oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; For garnish: chopped cilantro; For serving: sour cream

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Short description
These Delicious Chicken Enchiladas are the perfect comfort food, filled with savory shredded chicken, zesty enchilada sauce, and melted cheese, all wrapped in soft flour tortillas. Baked until bubbly and golden, these enchiladas are sure to be a hit with the whole family. Garnished with fresh cilantro and served with sour cream, they offer a perfect balance of flavors and textures.

Why You’ll Love This Recipe

This Chicken Enchiladas recipe is packed with flavor and simple to make. Using rotisserie chicken makes it quick and easy, while the combination of cumin, chili powder, and enchilada sauce creates a mouthwatering filling. Topped with melted Monterey Jack cheese and baked until golden, these enchiladas are perfect for a weeknight meal or to serve at your next gathering. The garnish of cilantro and the addition of sour cream make every bite even more delightful!

Ingredients

2 cups cooked and shredded chicken (rotisserie chicken works great for convenience)
1 can (10 oz) red enchilada sauce (choose mild or spicy depending on your preference)
2 cups shredded Monterey Jack cheese
8 flour tortillas
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
For garnish: chopped cilantro
For serving: sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken: If not using rotisserie chicken, cook your chicken by boiling or baking it until fully cooked. Once cooked, shred the chicken using two forks or your hands.
Sauté Onions and Garlic: Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Make the Chicken Filling: Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes to combine the flavors.
Prepare the Baking Dish: Pour a small amount of enchilada sauce into the bottom of a baking dish to prevent the enchiladas from sticking.
Assemble the Enchiladas: Take a flour tortilla and spoon a generous amount of the chicken mixture into the center. Sprinkle with shredded cheese and roll the tortilla tightly. Place the enchilada seam-side down in the baking dish. Repeat the process with the remaining tortillas.
Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled enchiladas, then sprinkle the rest of the shredded cheese on top.
Bake: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. After this, remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and slightly golden.
Rest and Serve: Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream for extra creaminess and flavor.

Servings and timing

This recipe makes 8 enchiladas, serving 4-6 people. The total time, including preparation and baking, is about 45 minutes.

Variations

Vegetarian Version: Swap the chicken for black beans or roasted vegetables like zucchini and bell peppers for a delicious vegetarian alternative.
Spicy Version: Use a spicy enchilada sauce or add diced jalapeños to the chicken mixture for an extra kick.
Cheese Options: Monterey Jack is creamy and melts well, but you can also use cheddar, pepper jack, or a combination of cheeses for a unique flavor.
Add a Veggie Layer: Add sautéed spinach or bell peppers in the chicken mixture to incorporate more vegetables.

Storage/Reheating

Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in the microwave for 1-2 minutes, or in the oven at 350°F (175°C) for 10-15 minutes until heated through.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas are a great gluten-free option. If you use corn tortillas, you may want to heat them in a dry skillet for a few seconds to make them more pliable before rolling.

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas ahead of time, cover them tightly, and refrigerate for up to 24 hours before baking. Just bake as directed when you’re ready to serve.

Can I freeze these enchiladas?

Yes, you can freeze the assembled enchiladas (before baking). Wrap them tightly in foil or plastic wrap and store in the freezer for up to 3 months. To bake, thaw overnight in the fridge, then bake as directed.

Can I use a different kind of cheese?

Yes, you can use any cheese you prefer, such as cheddar, pepper jack, or a Mexican blend, depending on your taste.

How do I keep the enchiladas from being soggy?

To prevent soggy enchiladas, be sure to drain the chicken filling well and use just enough sauce to coat the enchiladas. The sauce should not pool at the bottom of the baking dish.

Can I make these enchiladas spicier?

Yes! You can use a spicy enchilada sauce or add diced jalapeños or hot sauce to the filling for an extra heat boost.

How do I prevent the tortillas from falling apart when rolling?

If you find that your tortillas are breaking, lightly warm them in the microwave for about 15-20 seconds or in a dry skillet for a few seconds to make them more flexible.

Conclusion

These Delicious Chicken Enchiladas are a perfect blend of flavors that will satisfy your cravings for something hearty, cheesy, and full of zest. They are quick to prepare, customizable, and guaranteed to please everyone at the table. Serve them with sour cream and a sprinkle of fresh cilantro for an added touch of freshness. Whether for a family dinner or a party, these enchiladas are always a crowd-pleaser!