Chicken Enchiladas – Quick and Delicious
Chicken Enchiladas are a delightful Mexican dish featuring rolled tortillas filled with seasoned chicken, topped with zesty enchilada sauce and melted cheese. This dish is perfect for a family dinner or a cozy gathering with friends.
Why You’ll Love It
These Chicken Enchiladas are not only delicious but also easy to make. They come together quickly, making them perfect for busy weeknights. Packed with protein from the chicken and topped with gooey cheese, they are satisfying and flavorful. Plus, they are customizable, allowing you to adjust the spice level or add your favorite toppings.
Ingredients
- 2 cups cooked and shredded chicken
- 1 can store-bought red enchilada sauce (10 oz)
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Sour cream for serving
Substitutions & Key Variations
- Chicken: Substitute with shredded beef or turkey for a different protein option.
- Cheese: Feel free to use sharp cheddar cheese or a Mexican cheese blend for varied flavors.
- Tortillas: Corn tortillas can be used for a gluten-free option.
- Sauce: If you prefer homemade, you can easily make your own enchilada sauce using tomatoes, spices, and broth.
Step-by-Step
Step 1: Prepare the Chicken Mixture
Preheat the oven to 375 degrees F (190 degrees C). In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until soft and fragrant, about 3-4 minutes. Next, add the cooked shredded chicken to the skillet. Season with cumin, chili powder, salt, and pepper. Cook everything together until heated through, about 5 minutes.
Step 2: Assemble the Enchiladas
Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking. Take a tortilla and spoon some of the chicken mixture into the center. Sprinkle with a bit of Monterey Jack cheese, then roll the tortilla tightly. Place the rolled tortilla seam side down in the prepared baking dish. Repeat until all tortillas are filled and placed in the dish.
Step 3: Bake the Enchiladas
Once all enchiladas are rolled and in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle any leftover Monterey Jack cheese on top as well. Cover the dish with foil and bake in the preheated oven for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly browned.
Step 4: Garnish and Serve
After baking, take the enchiladas out of the oven. Garnish with chopped cilantro and serve them hot with a dollop of sour cream on top.
Success Tips
- Check Temperature: Ensure the chicken mixture is hot before rolling it in the tortillas to avoid cold centers.
- Don’t Overfill: Fill the tortillas moderately to avoid spills while rolling.
- Common Mistake: Avoid skipping the foil cover in the first baking stage; it helps the cheese melt perfectly without burning.
How to Serve
Serve the Chicken Enchiladas hot out of the oven. They can be plated individually or served directly from the baking dish. Top with fresh chopped cilantro and a side of sour cream for added creaminess. You can also serve them with a side of Mexican rice or a fresh salad to complete the meal.
Storage & Reheating
Store leftover Chicken Enchiladas in an airtight container in the fridge for up to 3-4 days. To reheat, simply place the enchiladas in a preheated oven at 350 degrees F (175 degrees C) for about 15-20 minutes, or until heated through. You can also use the microwave; cover the dish with a damp paper towel to keep them moist.
Frequently Asked Questions
Can I freeze Chicken Enchiladas?
Yes! You can freeze assembled but unbaked enchiladas. Just wrap them tightly and store them in a freezer-safe container. Bake them from frozen, adding extra time to the cooking.Can I make Chicken Enchiladas ahead of time?
Absolutely! You can prepare the filling and assemble the enchiladas up to a day ahead. Just cover and refrigerate until you’re ready to bake.What can I use if I don’t have enchilada sauce?
If you don’t have enchilada sauce, you can use salsa or even a homemade tomato sauce as a substitute.
Nutrition Notes / Equivalents
This dish provides a good source of protein thanks to the chicken and fiber from the tortillas. Adjust ingredient quantities based on your dietary needs or preferences.
Conclusion
Chicken Enchiladas are a wonderfully easy and tasty dish that brings the flavors of Mexican cuisine to your home. Packed with delicious fillings and topped with melty cheese, they are sure to be a hit at any table. Try making them tonight for a satisfying meal the whole family will love!
Links to Related Recipes
Chicken Enchiladas
Ingredients
For the Chicken Mixture
- 2 cups cooked and shredded chicken
- 1 can store-bought red enchilada sauce (10 oz) Can use homemade enchilada sauce if preferred.
- 2 cups shredded Monterey Jack cheese Can substitute with sharp cheddar or a Mexican cheese blend.
- 8 pieces flour tortillas Corn tortillas can be used for a gluten-free option.
- 1 tablespoon vegetable oil Used for sautéing.
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
For Garnish and Serving
- Chopped cilantro For garnish.
- Sour cream For serving.
Instructions
Preparation
- Preheat the oven to 375 degrees F (190 degrees C).
- In a skillet, heat the vegetable oil over medium heat.
- Add the chopped onion and minced garlic; sauté until soft and fragrant, about 3-4 minutes.
- Add the cooked shredded chicken to the skillet. Season with cumin, chili powder, salt, and pepper. Cook until heated through, about 5 minutes.
Assembly
- Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Take a tortilla, spoon some of the chicken mixture into the center, sprinkle with a bit of cheese, then roll tightly.
- Place the rolled tortilla seam side down in the prepared baking dish. Repeat until all tortillas are filled.
Baking
- Pour the remaining enchilada sauce over the top of the rolled enchiladas.
- Sprinkle any leftover cheese on top.
- Cover the dish with foil and bake for 20-25 minutes.
- Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly browned.
Serving
- Garnish with chopped cilantro and serve hot with a dollop of sour cream.