Description
A comforting dish of homemade chicken enchiladas stuffed with seasoned chicken and topped with bubbling cheese, perfect for any occasion.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt, to taste
- 1/2 cup enchilada sauce (red or green based on preference)
- 8 flour or corn tortillas
- 1 1/2 cups shredded cheese blend (cheddar and Monterey Jack)
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
- Sliced avocado (for serving)
- Pickled jalapeños (for serving)
- Oil (for sautéing)
Instructions
- Sauté the aromatics: In a skillet, heat a tablespoon of oil over medium heat. Add the diced onion and minced garlic. Cook until the onion becomes translucent and fragrant—about 3 to 4 minutes.
- Season the chicken: Add the shredded chicken to the skillet, along with the cumin, chili powder, paprika, and a pinch of salt. Stir well, and mix in a few spoonfuls of enchilada sauce for moisture and flavor.
- Prepare the tortillas: To prevent cracking, warm the tortillas in a dry skillet for a few seconds on each side or wrap them in a damp paper towel and microwave briefly until flexible.
- Assemble: Place a warmed tortilla flat on your counter. Spoon a generous amount of the chicken filling into the center and sprinkle with some shredded cheese. Roll it up tightly and place seam-side down in a baking dish. Repeat with the remaining tortillas.
- Bake: Once all enchiladas are in the dish, pour the remaining enchilada sauce over them and sprinkle any leftover cheese on top. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the cheese is golden and bubbly.
Notes
For extra flavor, consider adding black beans or corn to the chicken mixture. You can also use rotisserie chicken for a quicker prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican