why make this recipe
Chicken Enchiladas are a crowd-pleaser that combines simple ingredients with rich flavors. They are easy to prepare, can be made ahead of time, and are perfect for feeding a hungry family or friends. Plus, they offer a great way to use leftover chicken. With their cheesy goodness and savory sauce, these enchiladas are sure to become a favorite at your dinner table.
how to make Chicken Enchiladas
Ingredients :
- 2 cups shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) enchilada sauce
- 6-8 corn tortillas
- 1/2 cup diced onions (optional)
- 1/2 cup chopped cilantro (optional)
- Salt and pepper to taste
Directions :
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, half of the cheese, onions, and cilantro (if using). Season with salt and pepper.
- Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in a baking dish.
- Repeat with remaining tortillas.
- Pour the enchilada sauce over the rolled tortillas, and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Let cool for a few minutes, then serve with your favorite toppings.
how to serve Chicken Enchiladas
Serve Chicken Enchiladas hot from the oven. You can add toppings like sour cream, avocado, or more chopped cilantro. They also pair well with a side of rice or beans for a complete meal.
how to store Chicken Enchiladas
Leftover Chicken Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm them in the oven at 350°F (175°C) until heated through. If you want to freeze them, you can do so before baking. Wrap them tightly and store them in the freezer for up to 3 months. Just thaw in the fridge before baking.
tips to make Chicken Enchiladas
- For extra flavor, consider adding black beans or corn to the chicken mixture.
- If you prefer spicier enchiladas, use a spicy enchilada sauce or add diced jalapeños to the filling.
- To keep tortillas from breaking, warm them briefly in the microwave or on a hot skillet before filling.
variation
You can easily modify this recipe by using different proteins like beef or turkey, or try a vegetarian option with beans and cheese. You can also experiment with different types of cheese for varied flavors.
FAQs
Can I use flour tortillas instead of corn?
Yes, you can use flour tortillas, but corn tortillas tend to hold the filling better and add more traditional flavor.
Can I make these enchiladas ahead of time?
Absolutely! You can prepare the enchiladas and assemble them in the baking dish, then cover and refrigerate. Bake them when you’re ready to eat.
What can I use instead of chicken?
You can use shredded beef, pulled pork, or even a mix of vegetables for a vegetarian version.
How spicy are these enchiladas?
The spice level depends on the enchilada sauce you choose. Mild sauces will keep them non-spicy, while hot sauces will add heat.
Can I add more toppings?
Yes! Feel free to add toppings like olives, green onions, or fresh salsa for extra flavor and texture.
Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 10 oz enchilada sauce 1 can
- 6-8 pieces corn tortillas
- 1/2 cup diced onions optional
- 1/2 cup chopped cilantro optional
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, half of the cheese, onions, and cilantro (if using). Season with salt and pepper.
Assembly
- Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in a baking dish.
- Repeat with remaining tortillas.
Baking
- Pour the enchilada sauce over the rolled tortillas, and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Let cool for a few minutes, then serve with your favorite toppings.
