Name: Delicious Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 cups Cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.); 1 small Onion, chopped; 2 cloves Garlic, minced; 1 teaspoon Cumin; 1 teaspoon Chili powder; To taste Salt and pepper; 1 tablespoon Vegetable oil; 1 can Red enchilada sauce (10 oz) (choose mild or spicy based on preference); 8 pieces Flour tortillas (soft and pliable for easy rolling); 2 cups Shredded Monterey Jack cheese; Chopped cilantro (for garnish); Sour cream (for serving)

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Introduction

Delicious Chicken Enchiladas are a comforting and flavorful Mexican-inspired dish that’s perfect for any night of the week. Tender chicken, melted cheese, and a zesty enchilada sauce wrapped in soft tortillas make every bite satisfying and delicious.

The image shows three rolled tortillas covered in melted golden cheese and a rich orange-red sauce that pools around the edges on a white plate. Each tortilla has a smooth creamy layer of cheese over the top, sprinkled lightly with red paprika and fresh green cilantro leaves for garnish. At the center of the dish is a dollop of white sour cream topped with more cilantro and paprika. The plate sits on a white marbled surface with warm lighting that highlights the glossy texture of the sauce and the melted cheese, creating a fresh, inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.)
1 can red enchilada sauce (10 oz) (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.)
Salt and pepper to taste (Helps balance the flavors.)
Chopped cilantro for garnish (Adds a pop of color and freshness.)
Sour cream for serving (Adds creaminess and tang.)

Instructions

Step 1: Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
Step 2: 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.
Step 3: 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.
Step 4: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
Step 5: 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.
Step 6: Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
Step 7: 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.
Step 8: Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.

Tips & Variations

Use rotisserie chicken to save time without sacrificing flavor.
For extra heat, add chopped jalapeños to the filling or use a spicy enchilada sauce.
Swap Monterey Jack cheese with cheddar or a Mexican cheese blend for a different flavor.
Try corn tortillas instead of flour for a more traditional taste.
Add black beans or corn to the filling to boost texture and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave individual portions, but baking helps keep the texture better.

How to Serve

The image shows three rolled enchiladas placed side by side on a white plate, each covered with a smooth, rich red sauce. On top of the enchiladas, there is a layer of thick, white sour cream drizzled in smooth lines, followed by a generous heap of finely shredded orange cheddar cheese spread unevenly over the dish. Fresh, chopped green cilantro is sprinkled on top, adding a bright touch of color. At the center of the enchiladas sits a dollop of sour cream, rounded and soft. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day ahead and refrigerate them covered. Bake them just before serving to ensure the cheese melts perfectly and the dish is hot.

Can I freeze chicken enchiladas?

Absolutely. Wrap the assembled dish tightly in foil and place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.