Craving a restaurant-quality Mexican dish that will transport your taste buds straight to Monterrey? Look no further! These copycat enchiladas are about to become your new obsession, promising a perfect blend of tender chicken, zesty sauce, and melted cheese that will make your family and friends think you've secretly trained in a professional kitchen. Get ready to impress everyone with this mouthwatering recipe that's easier to make than you might imagine!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 2 cups shredded chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1/2 cup sour cream
- Chopped green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Warm the corn tortillas in a skillet or microwave to make them pliable. This prevents cracking when rolling.
- In a mixing bowl, combine the shredded chicken with 1/4 cup of enchilada sauce to moisten and flavor the meat.
- Take each tortilla and place a portion of the seasoned shredded chicken in the center.
- Carefully roll the tortilla around the chicken filling, creating a tight enchilada.
- Place each rolled enchilada seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas.
- Sprinkle the shredded cheese generously over the sauced enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is completely melted and bubbly.
- Remove from the oven and let rest for 5 minutes.
- Drizzle sour cream over the top of the enchiladas.
- Garnish with chopped green onions before serving.
Tips
- Tortilla Technique: Always warm your corn tortillas before rolling to prevent cracking. A quick 10-15 seconds in a skillet or microwave makes them pliable and easier to work with.
- Moisture is Key: Mix your shredded chicken with a bit of enchilada sauce to keep the filling juicy and flavorful.
- Tight Rolling: Roll your enchiladas carefully and place them seam-side down to prevent unraveling during baking.
- Cheese Matters: Use freshly shredded cheese for the best melting performance and flavor.
- Resting Time: Let the enchiladas rest for 5 minutes after baking to allow the flavors to settle and make serving easier.Pro tip: For an extra authentic touch, serve with additional sour cream and garnish generously with fresh green onions!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 25g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
