Jacy why make this recipe
This dish is warm, cheesy, and full of flavor. It cooks fast and feeds a family. You can use leftover or rotisserie chicken to save time. The sauce and cheese make each bite rich and comforting.
introduction
Delicious Chicken Enchiladas are easy to make and taste great. You roll cooked shredded chicken in soft tortillas, top with red enchilada sauce and cheese, then bake until bubbly. If you want a simple sauce idea to serve with this meal, try this quick three-ingredient BBQ sauce as an extra option: easy 3-ingredient BBQ sauce.
how to make Delicious Chicken Enchiladas
Follow these steps to build and bake the enchiladas. Work on a clean counter and have the baking dish ready.
Ingredients :
- 2 cups Cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.)
- 1 can Red enchilada sauce (10 oz) (Adds a zesty kick; choose mild or spicy based on preference.)
- 2 cups Shredded Monterey Jack cheese (Melts beautifully and adds creaminess.)
- 8 pieces Flour tortillas (Soft and pliable for easy rolling.)
- 1 tablespoon Vegetable oil (Used for sautéing onions and garlic.)
- 1 small Onion, chopped (Adds sweetness and depth to the filling.)
- 2 cloves Garlic, minced (Brings a wonderful aroma and flavor.)
- 1 teaspoon Cumin (Adds warmth and earthiness.)
- 1 teaspoon Chili powder (Gives a nice kick and enhances flavor.)
- to taste Salt and pepper (Helps balance the flavors.)
- for garnish Chopped cilantro (Adds a pop of color and freshness.)
- for serving Sour cream (Adds creaminess and tang.)
Directions :
- Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
- Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
- 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.
- Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
- Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
- Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
how to serve Delicious Chicken Enchiladas
Serve hot with a dollop of sour cream and a sprinkle of chopped cilantro. Add simple sides like rice, beans, or a green salad. You can also serve lime wedges for a fresh squeeze.
how to store Delicious Chicken Enchiladas
Refrigerate leftovers in an airtight container for 3 to 4 days. To freeze, place enchiladas in a freezer-safe dish, cover tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating. Reheat in the oven at 350°F (175°C) until warm, or microwave single portions.
tips to make Delicious Chicken Enchiladas
- Warm tortillas briefly in a dry pan or microwave to make them easier to roll.
- Use rotisserie chicken to cut prep time.
- Add a little extra sauce under the enchiladas so they do not dry out.
- For a creamy twist, try a quick brown gravy change to the sauce and spoon some inside the filling: simple 3-ingredient brown gravy idea.
- Taste the chicken filling and adjust salt and spices before rolling.
variation (if any)
- Use corn tortillas for a more traditional taste.
- Add chopped green chiles or diced bell peppers to the filling.
- Swap Monterey Jack for cheddar, pepper jack, or a blend.
- Make a creamy white version by using a white sauce instead of red enchilada sauce.
FAQs
Q: Can I make these ahead of time?
A: Yes. Assemble the enchiladas, cover, and refrigerate for a few hours before baking. Add a few extra minutes to the bake time if cold.
Q: Can I use cooked turkey instead of chicken?
A: Yes. Cooked turkey works the same and tastes great.
Q: How do I keep tortillas from falling apart?
A: Warm them first and do not overfill. A thin layer of sauce on the tortilla helps seal it.
Q: Can I make this spicy?
A: Yes. Use a hot enchilada sauce or add chopped jalapeños or cayenne to the filling.
Q: How do I reheat frozen enchiladas?
A: Thaw overnight, then bake at 350°F (175°C) until heated through. For single portions, microwave on medium power.
Conclusion
If you want another version or more ideas, you can view a popular red-sauce recipe from Gimme Some Oven for extra tips and tricks: Gimme Some Oven chicken enchiladas recipe. For a creamy white take on chicken enchiladas, see this easy version at The Country Cook: Creamy White Chicken Enchiladas – The Country Cook.
Chicken Enchiladas
Ingredients
Method
- Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
- Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
- 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.
- Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
- Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
- Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
