Description
Indulge in homemade chicken enchiladas filled with cheesy goodness and bursting with flavor. Perfect for busy weeknights or family gatherings.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt, to taste
- 1/2 cup enchilada sauce (red or green, based on preference)
- 8 flour or corn tortillas
- 1 1/2 cups shredded cheese blend (cheddar and Monterey Jack)
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
- Sliced avocado (for serving)
- Pickled jalapeños (optional, for serving)
- Oil (for sautéing)
Instructions
- In a skillet, heat a drizzle of oil over medium heat. Sauté the diced onion and garlic for around 3-4 minutes or until they become fragrant and translucent.
- Stir in the shredded chicken, along with cumin, chili powder, paprika, and a pinch of salt. Mix in a few spoonfuls of enchilada sauce to keep everything juicy and flavorful.
- To soften the tortillas, warm them in a dry skillet for about 30 seconds on each side or microwave them wrapped in a damp towel until pliable.
- Lay a warmed tortilla flat, spoon a generous amount of the chicken filling into the center, sprinkle with shredded cheese, and roll it tightly. Place seam-side down in a baking dish, repeating with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the reserved shredded cheese.
- Bake the enchiladas in a preheated oven at 375°F (190°C) for approximately 20 minutes, or until the cheese melts and bubbles, creating a delicious crust.
Notes
Use rotisserie chicken for quicker prep and feel free to customize the filling with black beans or corn.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican