Description
A warm, comforting, and family-friendly dish of cheesy, saucy chicken enchiladas baked to perfection. This easy, foolproof recipe is a fantastic way to use leftover chicken and bring everyone together for a delicious meal.
Ingredients
3 cups Cooked Shredded Chicken
10-12 Corn or Flour Tortillas (8-inch)
2 cups Enchilada Sauce (red or green)
2 cups Shredded Monterey Jack Cheese
1 medium Yellow Onion, diced
1/2 cup Sour Cream
1 tsp Ground Cumin
1 tsp Chili Powder
1/2 tsp Salt
1/4 tsp Black Pepper
1 tbsp Olive Oil
1/4 cup Fresh Cilantro, chopped (for garnish)
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Heat the olive oil in a large skillet over medium heat. Sauté the diced onion until soft and translucent, about 5 minutes.
3. In a large mixing bowl, combine the shredded chicken, sautéed onion, sour cream, 1 cup of the shredded cheese, cumin, chili powder, salt, and pepper. Mix thoroughly until well combined.
4. Warm the tortillas to make them pliable. You can wrap them in a damp paper towel and microwave for 30 seconds, or heat them in a dry skillet for a few seconds per side.
5. Pour 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish and spread into an even layer.
6. Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
7. Pour the remaining enchilada sauce evenly over the top of the enchiladas. Sprinkle with the remaining 1 cup of cheese.
8. Bake, uncovered, for 20-25 minutes, or until the cheese is melted and the sauce is bubbly.
9. Let the enchiladas rest for 5 minutes before garnishing with fresh cilantro and serving.
Notes
Substitutions: Use shredded turkey, ground beef, or beans instead of chicken. Flour tortillas can be used for a softer texture. A Mexican cheese blend or cheddar can replace Monterey Jack. Add green chiles, corn, or spinach to the filling.
Pro Tips: Always warm tortillas before rolling to prevent cracking. Do not overfill (about 1/3 cup filling is ideal). Use rotisserie chicken to save time. For a richer sauce, stir a spoonful of sour cream into it before pouring over the enchiladas.
Make-Ahead: Assemble the dish, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheating: Reheat individual portions in the microwave. Reheat a full dish, covered with foil, in a 350°F oven for 20-25 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 485
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 37 g
- Cholesterol: 110 mg