Delicious Chicken Enchiladas are a crowd-pleasing dish that brings the flavors of Mexico right to your table. With tender chicken, gooey cheese, and a zesty sauce, these enchiladas are hard to resist. They make for a great weekday dinner or a festive meal for gatherings. Let’s dive into why you should make this dish and how to prepare it.
Why Make This Recipe
There are many reasons to make Chicken Enchiladas at home. First, they are easy to prepare and can be ready in about 45 minutes. Second, this recipe is versatile; you can customize it with your favorite ingredients or adjust the spice levels to suit your taste. Lastly, they are perfect for feeding a hungry family or a group of friends. Who wouldn’t enjoy a warm, cheesy enchilada?
How to Make Delicious Chicken Enchiladas
Making Chicken Enchiladas at home is simple. Follow these easy steps, and you will have a delicious meal that everyone will love!
Ingredients:
- 2 cups Cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.)
- 1 can Red enchilada sauce (10 oz) (Adds a zesty kick; choose mild or spicy based on preference.)
- 2 cups Shredded Monterey Jack cheese (Melts beautifully and adds creaminess.)
- 8 pieces Flour tortillas (Soft and pliable for easy rolling.)
- 1 tablespoon Vegetable oil (Used for sautéing onions and garlic.)
- 1 small Onion, chopped (Adds sweetness and depth to the filling.)
- 2 cloves Garlic, minced (Brings a wonderful aroma and flavor.)
- 1 teaspoon Cumin (Adds warmth and earthiness.)
- 1 teaspoon Chili powder (Gives a nice kick and enhances flavor.)
- to taste Salt and pepper (Helps balance the flavors.)
- for garnish Chopped cilantro (Adds a pop of color and freshness.)
- for serving Sour cream (Adds creaminess and tang.)
Directions:
- Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
- Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
- Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
- Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
- Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
- Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
How to Serve Delicious Chicken Enchiladas
Delicious Chicken Enchiladas are best served warm. You can pair them with a fresh salad or some Mexican rice for a complete meal. Don’t forget to put extra sour cream and chopped cilantro on top for added taste and freshness.
How to Store Delicious Chicken Enchiladas
If you have leftovers, you can store Chicken Enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven or microwave until warmed through. You can also freeze them for up to 2 months. Just make sure to wrap them well to prevent freezer burn.
Tips to Make Delicious Chicken Enchiladas
- Use rotisserie chicken for a quicker preparation time.
- Feel free to add veggies like bell peppers or corn to the chicken filling.
- Adjust the spice level by choosing a mild or spicy enchilada sauce.
- If you love cheese, don’t hesitate to use a blend of different cheeses for extra flavor.
Variations
You can create different versions of Chicken Enchiladas by replacing the chicken with beef, pork, or even beans for a vegetarian option. Additionally, try using different sauces, like green enchilada sauce, to change up the flavor.
FAQs
Q: Can I make Chicken Enchiladas in advance?
A: Yes! You can prepare the enchiladas and store them in the refrigerator before baking. Just cover them and bake when you’re ready to serve.
Q: What can I use as a substitute for flour tortillas?
A: You can use corn tortillas if you prefer a gluten-free option. Just make sure to warm them slightly before rolling.
Q: Can I use leftover chicken from another dish?
A: Absolutely! Leftover chicken works perfectly for this recipe. Just shred it and mix it with the spices before filling the tortillas.
Enjoy making and savoring these Delicious Chicken Enchiladas! Your family and friends will surely ask for seconds.
Chicken Enchiladas
Ingredients
Filling Ingredients
- 2 cups Cooked and shredded chicken Use rotisserie chicken for convenience or cook your own.
- 1 can Red enchilada sauce (10 oz) Adds a zesty kick; choose mild or spicy based on preference.
- 2 cups Shredded Monterey Jack cheese Melts beautifully and adds creaminess.
- 8 pieces Flour tortillas Soft and pliable for easy rolling.
- 1 tablespoon Vegetable oil Used for sautéing onions and garlic.
- 1 small Onion, chopped Adds sweetness and depth to the filling.
- 2 cloves Garlic, minced Brings a wonderful aroma and flavor.
- 1 teaspoon Cumin Adds warmth and earthiness.
- 1 teaspoon Chili powder Gives a nice kick and enhances flavor.
- to taste Salt and pepper Helps balance the flavors.
Garnishes
- for garnish Chopped cilantro Adds a pop of color and freshness.
- for serving Sour cream Adds creaminess and tang.
Instructions
Preparation
- Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
- Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
- Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
- Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
- Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
- Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.