Alright, so here’s the deal—I was scrolling through TikTok the other day, and stumbled upon this gem of a recipe that transformed my weeknight dinners. Seriously, these easy chicken enchiladas might just be the love language I didn’t know I needed. Imagine the warm embrace of cheesy goodness and spicy chicken wrapped in a tortilla, all while the world outside fades into the background noise of, well, anything but cooking stress.
Steps
- Preheat your oven to 350ºF.
- In a large mixing bowl, combine the shredded chicken with 1/4 cup of enchilada sauce, seasoning with salt and pepper to taste.
- Heat the tortillas in the microwave for about 1 minute, turning them halfway through to ensure they are warm and flexible.
- Fill each tortilla with the chicken mixture and some shredded cheese, then roll them up tightly and place them seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle on the remaining cheese.
- Bake the enchiladas for 20 minutes, or until the cheese is melted and bubbly.
- Serve immediately, garnishing with your choice of toppings like cilantro, sour cream, or onions.
Ingredients
- 1 ½ cups cooked shredded chicken
- 2 cups enchilada sauce, divided
- 8 corn or flour tortillas
- 2 ½ cups shredded Mexican-blend cheese, divided
- Salt and black pepper, to taste
- Optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
FAQ
- Can I use flour tortillas instead of corn tortillas for chicken enchiladas?
- Yes, you can use flour tortillas if you prefer. Just keep in mind that flour tortillas are often larger, so you might need an extra 1/2 cup of cooked shredded chicken for the filling.
- Is it necessary to make homemade enchilada sauce for this recipe?
- While making your own enchilada sauce is recommended for the best flavor, you can use store-bought sauce if you’re short on time. Both homemade and store-bought options can work well in this recipe.
- How can I make the enchiladas more authentic and traditional?
- To make the enchiladas the traditional way, you can shallow fry the corn tortillas in a little oil for about 5-10 seconds per side. This helps them become pliable and prevents sogginess. After frying, dip each tortilla in warm enchilada sauce, fill, roll, and top with more sauce and queso fresco or cotija cheese.
- What are some good side dishes to serve with chicken enchiladas?
- Chicken enchiladas pair nicely with Mexican rice or arroz verde, creamy refried beans, and guacamole. You can also garnish the enchiladas with toppings like diced tomatoes, avocado slices, or shredded lettuce for added flavor and texture.
- How should I store and freeze leftover enchiladas?
- To store enchiladas, place them in an airtight container and refrigerate for up to 4 days. For freezing, allow them to cool completely, then transfer to a freezer-safe container or wrap in aluminum foil. They can be frozen for later use.
Tips
- To prevent corn tortillas from becoming too soggy, briefly fry them in a little oil before assembling the enchiladas. This makes them more pliable and helps them maintain their structure during baking.
- For a more personalized flavor, consider making your own enchilada sauce. You can try a red sauce with chili powder and tomato paste, or an authentic version using whole dried chiles and Mexican chocolate.
- Enhance the dish by adding extra fillings such as black beans, pinto beans, or sautéed vegetables like zucchini and bell peppers, giving the enchiladas more texture and nutrition.
- Store leftover enchiladas in an airtight container in the fridge for up to four days. For longer storage, freeze them in a freezer-safe container or wrap them in aluminum foil to maintain freshness.
Equipment
- Large Baking Dish – Essential for placing the assembled enchiladas in the oven.
- Microwave-Safe Plate – For warming the tortillas if you don’t have a suitable plate already.
- Large Mixing Bowl – To combine the shredded chicken with enchilada sauce.
- Airtight Container or Freezer Bags – For storing leftovers or freezing enchiladas.
- Aluminum Foil – For wrapping enchiladas if freezing.
