Description
Chicken Enchiladas are a beloved Tex-Mex classic that bring together tender shredded chicken, warm corn tortillas, and a rich, flavorful sauce. These comforting, cheesy enchiladas are a family favorite that can be easily customized to suit your taste preferences.
Ingredients
- 2 cup cooked chicken, shredded
- 8 small corn tortillas
- 2 cup red enchilada sauce
- 1 1/2 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced onion (optional)
- Salt and pepper, to taste
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish. In a bowl, combine the shredded chicken with 1/2 cup of enchilada sauce, 1/2 cup of cheese, and season with salt and pepper. Mix well until the flavors are evenly distributed.
2. To make the tortillas pliable and prevent cracking, warm them slightly. You can do this by placing them in a dry skillet for a few seconds per side or by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Spread about 1/2 cup of enchilada sauce on the bottom of the prepared baking dish. Take each tortilla and fill it with approximately 3-4 tablespoon of the chicken mixture. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat this process until all the tortillas are filled and arranged in the dish.
4. Pour the remaining enchilada sauce over the rolled tortillas, making sure they are all evenly coated. Sprinkle the remaining cheese on top.
5. Bake the Chicken Enchiladas for 20-25 minutes, or until the cheese is melted and bubbly. Remove from the oven and let the dish rest for a few minutes before serving.
6. Garnish the Chicken Enchiladas with a dollop of sour cream, fresh chopped cilantro, and diced onion (if desired). Serve hot and enjoy the irresistible combination of tender chicken, melted cheese, and the richness of the enchilada sauce.
Notes
Leftover Chicken Enchiladas can be stored in the refrigerator for up to 3-4 days. To reheat, simply place the enchiladas in a baking dish, cover with foil, and heat in a 350°F oven until warmed through, about 15-20 minutes. Alternatively, you can reheat individual portions in the microwave, checking and stirring occasionally until heated.
For longer-term storage, Chicken Enchiladas can be frozen for up to 2-3 months. Assemble the dish as directed, but do not bake. Cover tightly with plastic wrap and aluminum foil, and freeze. When ready to serve, thaw the enchiladas in the refrigerator overnight before baking as usual.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg