Description
These Chicken Enchiladas combine tender shredded chicken with warm spices, melted cheese, and tangy enchilada sauce wrapped in soft corn tortillas. Baked to perfection, this classic Mexican-inspired dish makes for a comforting and flavorful meal that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Main Ingredients
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 8 corn tortillas
- 1/2 cup chopped onions
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas later.
- Sauté onions: Heat olive oil in a pan over medium heat. Add chopped onions and cook until they are soft and translucent, about 3-5 minutes.
- Cook chicken mixture: Add the cooked shredded chicken, ground cumin, and garlic powder to the pan with onions. Stir well and cook for 5 minutes to allow flavors to combine and the chicken to heat through.
- Warm tortillas: In a dry skillet, warm the corn tortillas briefly until they become pliable and easier to roll without cracking.
- Assemble enchiladas: Spoon a portion of the chicken mixture onto each warmed tortilla. Roll each tortilla tightly to enclose the filling and place them seam-side down in a baking dish.
- Add sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas in the dish. Sprinkle the shredded cheese generously on top.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is fully melted and bubbly.
- Serve: Remove from the oven and serve hot, topped with a dollop of sour cream for added creaminess and flavor.
Notes
- For extra heat, add some chopped jalapeños to the chicken mixture or sprinkle with chili powder.
- You can substitute shredded cheese with a Mexican cheese blend for enhanced flavor.
- If you prefer flour tortillas, they can be used as a substitute to corn tortillas but may alter the texture slightly.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and bake at 350°F for about 15 minutes or microwave until warmed through.
