Authentic Chicken Enchiladas
Tender shredded chicken wrapped in corn tortillas, smothered in red enchilada sauce and melted cheese.
25 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 cups shredded cooked chicken
- 12 corn tortillas
- 3 cups red enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 1/2 cup diced white onion
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and spread 1/2 cup of enchilada sauce evenly over the bottom.
In a large bowl, mix shredded chicken with 1/2 cup enchilada sauce, cumin, garlic powder, salt, and pepper until well combined.
Heat oil in a skillet over medium heat. Briefly fry each tortilla for about 10 seconds per side to soften, then drain on paper towels.
Place about 3 tablespoons of chicken mixture down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
Pour remaining enchilada sauce over the rolled tortillas, making sure they're completely covered. Sprinkle evenly with cheese.
Bake for 20-25 minutes until cheese is bubbly and slightly browned. Garnish with diced onion and fresh cilantro before serving.
Chef's Tips
- Tortilla Tip: Warming tortillas makes them more pliable and less likely to crack when rolling.
- Sauce Options: For green enchiladas, substitute red sauce with green tomatillo sauce.
- Make Ahead: Assemble enchiladas up to a day in advance and refrigerate until ready to bake.
- Spice Level: Add diced jalapeños to the chicken mixture for extra heat.
- Cheese Variations: Try a blend of Oaxaca and cotija cheeses for authentic Mexican flavor.
- Serving Suggestion: Serve with Mexican rice, refried beans, and a dollop of sour cream.
