why make this recipe
This recipe is simple, tasty, and fast. You get a warm, comforting meal with bright sauce and melted cheese. It uses easy ingredients and works for weeknights or guests.
introduction
Delicious Chicken Enchiladas are soft tortillas filled with shredded chicken and cheese, covered in red enchilada sauce, then baked. The dish is rich, a little spicy if you like, and easy to make. It is friendly for cooks of all levels.
how to make Delicious Chicken Enchiladas
- Prepare the chicken. Boil or bake chicken until cooked through. Let cool and shred with two forks or your hands.
- Cook the onion and garlic. Heat oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 3–4 minutes until soft.
- Add chicken and spices. Put shredded chicken in the skillet. Add cumin, chili powder, salt, and pepper. Stir and cook 3–5 minutes.
- Prep the dish. Pour a small amount of red enchilada sauce into the bottom of a baking dish so the enchiladas do not stick.
- Fill and roll tortillas. Place a tortilla flat. Spoon a generous amount of the chicken mix in the center. Sprinkle with shredded cheese. Roll tightly and place seam-side down in the baking dish. Repeat for all tortillas.
- Add sauce and cheese. Pour the rest of the enchilada sauce over the rolled tortillas. Sprinkle remaining cheese on top.
- Bake. Cover the dish with foil. Bake at 375°F (190°C) for 20–25 minutes. Remove foil and bake 5–10 more minutes until cheese bubbles and turns slightly golden.
- Rest and garnish. Let the enchiladas rest a few minutes before serving. Sprinkle chopped cilantro and serve with sour cream.
Ingredients :
- 2 cups Cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.)
- 1 can Red enchilada sauce (10 oz) (Adds a zesty kick; 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.)
- to taste Salt and pepper (Helps balance the flavors.)
- for garnish Chopped cilantro (Adds a pop of color and freshness.)
- for serving Sour cream (Adds creaminess and tang.)
how to serve Delicious Chicken Enchiladas
Serve hot from the oven. Add a dollop of sour cream on top or on the side. Sprinkle chopped cilantro for color. Good sides: rice, beans, a simple salad, or tortilla chips.
how to store Delicious Chicken Enchiladas
- In the fridge: Cool to room temperature. Cover the dish tightly with foil or plastic wrap. Store 3–4 days.
- To freeze: Place in an airtight container or freeze-safe dish. Freeze up to 2 months.
- To reheat: Thaw in the fridge if frozen. Reheat in a 350°F (175°C) oven until warmed through, about 15–20 minutes. You can microwave single portions until hot.
tips to make Delicious Chicken Enchiladas
- Warm tortillas briefly in the microwave or skillet so they roll without cracking.
- Use rotisserie chicken to save time.
- Do not overfill the tortillas. A spoonful or two is usually enough.
- Put a little sauce under the enchiladas to stop sticking.
- Cover with foil while baking to keep them moist, then remove foil at the end to brown the cheese.
- Let the dish rest a few minutes before serving so the sauce sets a bit.
variation (if any)
- Use corn tortillas instead of flour for a more traditional taste.
- Add black beans, corn, or chopped green chiles to the chicken mix.
- Swap Monterey Jack for cheddar or a Mexican cheese blend.
- Make a creamy white sauce version by using a sour cream or cream-based sauce and green chiles.
FAQs
Q: Can I use leftover chicken?
A: Yes. Leftover cooked chicken works great. Shred it and warm with spices before filling.
Q: Can I make enchiladas ahead?
A: Yes. Assemble them in the baking dish, cover, and refrigerate for up to 24 hours. Bake when ready.
Q: Are corn tortillas ok to use?
A: Yes. Corn tortillas are fine. Warm them first so they do not break when rolling.
Q: How do I make them spicier?
A: Use a spicy enchilada sauce, add chopped jalapeños, or increase the chili powder.
Q: Can I freeze single servings?
A: Yes. Wrap single portions in foil and freeze. Reheat in the oven or microwave.
Conclusion
If you want another take on red enchiladas, try the detailed version at Gimme Some Oven’s chicken enchiladas recipe for more tips and photos. For a creamy white chicken enchilada idea, see The Country Cook’s creamy white chicken enchiladas. If you like a simple, easy red enchilada recipe, take a look at Isabel Eats’ easy chicken enchilada recipe.
Delicious Chicken Enchiladas
Ingredients
Filling Ingredients
- 2 cups Cooked and shredded chicken Use rotisserie chicken for convenience or cook your own.
- 1 can Red enchilada sauce (10 oz) Adds a zesty kick; 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.
- to taste Salt and pepper Helps balance the flavors.
- for garnish Chopped cilantro Adds a pop of color and freshness.
- for serving Sour cream Adds creaminess and tang.
Instructions
Preparation
- Boil or bake chicken until cooked through. Let cool and shred with two forks or your hands.
- Heat oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 3–4 minutes until soft.
- Put shredded chicken in the skillet. Add cumin, chili powder, salt, and pepper. Stir and cook 3–5 minutes.
- Pour a small amount of red enchilada sauce into the bottom of a baking dish so the enchiladas do not stick.
- Place a tortilla flat. Spoon a generous amount of the chicken mix in the center. Sprinkle with shredded cheese. Roll tightly and place seam-side down in the baking dish. Repeat for all tortillas.
- Pour the rest of the enchilada sauce over the rolled tortillas. Sprinkle remaining cheese on top.
Baking
- Cover the dish with foil. Bake at 375°F (190°C) for 20–25 minutes.
- Remove foil and bake an additional 5–10 minutes until cheese bubbles and turns slightly golden.
Serving
- Let the enchiladas rest a few minutes before serving. Sprinkle chopped cilantro and serve with sour cream.
