Introduction
Nestled between layers of soft tortillas and rich flavors, these Chicken Enchiladas are the perfect weeknight meal that will warm your heart. With tender shredded chicken, melted cheese, and a zesty enchilada sauce, each bite is a fiesta of taste. Whether it’s a family dinner or a gathering with friends, this dish is sure to impress.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 cup diced onion
- 1 cup sour cream
- 1 cup chopped fresh cilantro
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Directions and Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, half of the cheese, onion, cumin, garlic powder, salt, and pepper.
- Heat the tortillas in a skillet over medium heat for about 30 seconds on each side until pliable.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas and chicken mixture.
- Pour the remaining enchilada sauce over the top of the rolled tortillas.
- Sprinkle the rest of the cheese on top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Remove from the oven, let cool for a few minutes, then top with sour cream and cilantro before serving.
Notes or Tips
- Feel free to customize by adding beans or vegetables to the filling for extra nutrition.
- Leftover enchiladas can be refrigerated for up to three days.
- For a spicier kick, add diced jalapeños to the chicken mixture.
Cooking Techniques
To create the perfect enchiladas, it’s essential to heat the tortillas just enough to make them pliable without becoming crispy. This ensures they roll easily and hold all the wonderful filling inside.
FAQ
- Can I use flour tortillas instead of corn? Yes, flour tortillas work well but will change the flavor slightly.
- How can I make these enchiladas vegetarian? Substitute the chicken with black beans, zucchini, or any vegetables you prefer.
- Can I freeze leftovers? Yes, these enchiladas freeze well. Just cover them tightly and they’re good for up to three months.
Conclusion
These Chicken Enchiladas are not just a dish; they’re a warm embrace of flavors that can make any meal special. Whether you’re enjoying them on a cozy night in or sharing them with loved ones, each bite promises satisfaction and comfort. Happy cooking!