Tastenexa
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Mexican
Chicken Enchiladas
45 min total20 prep25 cook4 servings540 cal
ClassicFlexitarianContains dairyContains gluten
Warm corn tortillas rolled around seasoned shredded chicken and cheese, smothered in red enchilada sauce and baked until bubbling. A comforting, crowd-pleasing dinner that's easy to prep ahead and bake off when you're ready to eat.
Ingredients
meat
- 400 gshredded chicken
bakery
- 8corn tortillas
pantry
- 480 mlenchilada sauce
- 1 tspcumin
dairy
- 200 gcheddar cheese
- 60 gsour cream
produce
- 0.5onion
- 2 tbspcilantro
Steps
- Preheat the oven to 190°C / 375°F. Finely dice the onion and chop the cilantro.
- In a mixing bowl, combine the shredded chicken, diced onion, cumin, half the cheddar cheese, and about 3 tablespoons of the enchilada sauce. Mix well and season to taste.
- Spread a thin layer of enchilada sauce, about 3 tablespoons, over the bottom of a baking dish.
- Warm the tortillas in a dry skillet for about 20 seconds per side, or wrap them in a damp towel and microwave for 30 seconds, until pliable.
- Spoon about 3 tablespoons of the chicken filling onto each tortilla, roll it up tightly, and place seam-side down in the baking dish, packing them snugly in a single layer.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining cheddar cheese over the top.
- Bake for 20–25 minutes until the sauce is bubbling around the edges and the cheese is melted and lightly golden.
- Let the enchiladas rest for 5 minutes, then top with dollops of sour cream and a scatter of cilantro before serving.
Tips
- Warm the tortillas briefly before rolling — cold tortillas crack and tear when filled.
- Season the shredded chicken well on its own; a bland filling is the most common enchilada mistake.
- Spread a thin layer of sauce on the bottom of the dish before adding the rolled enchiladas so they don't stick.
- Let the baked enchiladas rest for 5 minutes before serving so the cheese sets and slices don't fall apart.
