Advertisement
Chicken Enchiladas are a flavorful and satisfying Mexican dish that’s perfect for weeknight dinners or festive gatherings. This recipe features tender shredded chicken wrapped in corn tortillas, smothered in enchilada sauce, and topped with melted cheese, creating a dish that’s sure to please everyone at the table.
Ingredients:
- 2 cups cooked shredded chicken
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 cup shredded cheese (such as Monterey Jack or cheddar)
- 8-10 corn tortillas
- Fresh cilantro for garnish
- Sour cream, diced avocado, sliced jalapenos for serving (optional)
Instructions:
- Preheat the oven to 375°F (190°C). Grease a baking dish with cooking spray.
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened, about 5 minutes.
- Add cooked shredded chicken to the skillet, along with half of the enchilada sauce and diced green chilies. Stir until heated through.
- Warm corn tortillas in the microwave or on the stovetop until soft and pliable.
- Spoon a portion of the chicken mixture onto each tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly to cover.
- Sprinkle shredded cheese over the top of the enchiladas.
- Bake Chicken Enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro and serve with sour cream, diced avocado, and sliced jalapenos if desired. Enjoy this flavorful Mexican feast!