Craving a mouthwatering meal that'll transport your taste buds straight to Mexico in just 40 minutes? 🌶️ Get ready to discover the ultimate chicken enchiladas recipe that's so easy and delectable, you'll want to make it every week! Imagine tender, saucy chicken wrapped in warm corn tortillas, smothered in melted cheese, and bursting with authentic flavors that'll have your family begging for seconds. Whether you're a busy home cook or a weekend culinary adventurer, these enchiladas are about to become your new go-to comfort food!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your enchiladas cook evenly and are nice and hot when served.
- In a mixing bowl, combine the shredded cooked chicken with half of the enchilada sauce. Stir until the chicken is well-coated. Season with salt and pepper to taste.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable. This will make them easier to roll without tearing.
- Spread a small amount of the remaining enchilada sauce on the bottom of a 9x13 inch baking dish to prevent the tortillas from sticking.
- Take one tortilla and place about 1/4 cup of the chicken mixture in the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and chicken mixture.
- Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce evenly over the top. Make sure to cover all the tortillas to keep them moist while baking.
- Sprinkle the shredded cheddar cheese evenly over the enchiladas. This will melt and create a delicious cheesy topping.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This will help the cheese melt and the flavors to meld together.
- After 20 minutes, remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and slightly golden.
- Once done, remove the enchiladas from the oven and let them cool for a few minutes. This will make them easier to serve.
- Serve the enchiladas warm, garnished with sour cream and chopped green onions for an extra burst of flavor. Enjoy your quick and delicious chicken enchiladas!
Tips
- Use pre-cooked rotisserie chicken to save time and add extra flavor
- Warm tortillas briefly before rolling to prevent cracking
- Don't overfill your tortillas - aim for about 1/4 cup of chicken mixture per enchilada
- Use fresh, high-quality enchilada sauce for the best taste
- Let enchiladas rest for 2-3 minutes after baking to help them set
- For a crispy top, broil for 1-2 minutes after baking
- Experiment with different cheese blends like monterey jack or pepper jack
- Serve with fresh cilantro, lime wedges, or additional sour cream for extra zest
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 28g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 90mg
