Delicious Chicken Enchiladas Recipe

Introduction

These delicious chicken enchiladas are a flavorful and comforting meal perfect for any night of the week. Loaded with tender shredded chicken, melted Monterey Jack cheese, and a zesty red enchilada sauce, they’re sure to satisfy your cravings. Plus, they’re easy to prepare using simple ingredients.

Ingredients

• 2 cups cooked and shredded chicken (rotisserie or homemade)
• 1 can (10 oz) red enchilada sauce (mild or spicy)
• 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
• Chopped cilantro, for garnish
• Sour cream, for serving

Instructions

1. Step 1: Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
2. Step 2: 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.
3. Step 3: Add the shredded chicken to the skillet with the onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for 3-5 minutes.
4. Step 4: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
5. Step 5: Place a generous spoonful of the chicken mixture in the center of a flour tortilla, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat with remaining tortillas.
6. Step 6: Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with the remaining cheese.
7. Step 7: 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 an additional 5-10 minutes until the cheese is bubbly and lightly golden.
8. Step 8: Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.

Tips & Variations

• Use rotisserie chicken to save time and add extra flavor effortlessly.
• For extra heat, add chopped jalapeños or use a spicy enchilada sauce.
• Try adding black beans or corn to the filling for more texture and nutrition.
• Substitute Monterey Jack with cheddar or a Mexican cheese blend for a different flavor profile.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also reheat individual portions in the microwave, but the oven method preserves texture best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them uncovered for a few hours before baking. If preparing the day before, cover and store in the fridge, then bake when ready.

Can I freeze chicken enchiladas?

Absolutely. Freeze the assembled but unbaked enchiladas in a freezer-safe dish. Thaw overnight in the fridge before baking as directed. They can be stored frozen for up to 2 months.

Delicious Chicken Enchiladas Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

This recipe for Delicious Chicken Enchiladas features tender shredded chicken tossed in flavorful spices and red enchilada sauce, rolled in soft flour tortillas, topped with melted Monterey Jack cheese, and baked to bubbly perfection. A comforting Mexican-inspired dish perfect for family dinners or gatherings, garnished with fresh cilantro and served with tangy sour cream.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Filling

• 2 cups Cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.)
• 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.)
• 1 tablespoon Vegetable oil (Used for sautéing onions and garlic.)

Sauce and Assembly

• 1 can Red enchilada sauce (10 oz) (Adds a zesty kick; choose mild or spicy based on preference.)
• 8 pieces Flour tortillas (Soft and pliable for easy rolling.)
• 2 cups Shredded Monterey Jack cheese (Melts beautifully and adds creaminess.)

Garnish and Serving

• Chopped cilantro (Adds a pop of color and freshness.)
• Sour cream (Adds creaminess and tang.)

Instructions

1. Prepare the chicken: Boil or bake the chicken until fully cooked. Once cooled, shred the chicken using two forks or your hands for a tender filling.
2. Sauté aromatics: Heat a skillet over medium heat and add the vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
3. Combine filling ingredients: Add the shredded chicken to the skillet along with cumin, chili powder, salt, and pepper. Stir well and cook for an additional 3-5 minutes to meld flavors.
4. Prepare baking dish: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent the enchiladas from sticking during baking.
5. Assemble enchiladas: Place a flour tortilla on a flat surface, spoon a generous amount of the chicken mixture in the center, then sprinkle with shredded Monterey Jack cheese. Roll the tortilla tightly and place it seam side down in the baking dish. Repeat with remaining tortillas and filling.
6. Add sauce and cheese: Pour the remaining red enchilada sauce evenly over the rolled enchiladas, then sprinkle the rest of the shredded cheese on top for a cheesy crust.
7. Bake enchiladas: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and continue baking for another 5-10 minutes until the cheese is bubbly and slightly golden.
8. Serve: Let the enchiladas rest for a few minutes. Garnish with chopped cilantro and serve warm with a dollop of sour cream on the side.

Notes

• You can use leftover cooked chicken or rotisserie chicken for convenience to save time.
• Adjust the spiciness of the dish by choosing mild or spicy enchilada sauce and varying the amount of chili powder.
• Flour tortillas are preferred for their softness and pliability, but corn tortillas can be used as a gluten-free alternative.
• Covering the dish while baking keeps the enchiladas moist; removing the foil at the end allows the cheese to brown nicely.
• For extra flavor, consider adding chopped jalapeños or green chilies to the filling.
• Sour cream can be substituted with Greek yogurt for a healthier option.

Keywords: Chicken Enchiladas, Mexican Dinner, Baked Enchiladas, Spicy Chicken Recipe, Cheese Enchiladas, Easy Family Meal