Description
Chicken enchiladas are a flavorful and comforting Mexican dish consisting of tender chicken wrapped in corn tortillas, smothered in a rich sauce, and baked to perfection. This dish is a perfect balance of savory, spicy, and cheesy goodness.
Ingredients
- 2 cups cooked, shredded chicken
- 10 corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar or a blend)
- 1 medium onion, chopped
- 1 can (4 oz) diced green chilies
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
- Add the shredded chicken, green chilies, cumin, garlic powder, chili powder, salt, and pepper. Stir well to combine and cook for another 5 minutes.
- Lightly warm the tortillas in the microwave or on a griddle to make them more pliable.
- Spread 1/4 cup of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and roll them up tightly. Place each tortilla seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas, then sprinkle with shredded cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Let the enchiladas cool for a few minutes before serving.
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
- Freezing: Wrap tightly in plastic wrap and foil and store in the freezer for up to 3 months.
- Reheating: Bake at 350°F (175°C) for 15-20 minutes, or microwave for 2-3 minutes.
- Prep Time: 15min
- Cook Time: 30min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican