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Classic Chicken Enchiladas

Close-up of cheesy chicken enchiladas baked in a pan with red sauce.
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A comforting and cheesy chicken enchilada recipe, perfect for a family dinner. This recipe uses simple ingredients and straightforward steps to create a delicious homestyle Mexican casserole.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 (10 ounce) can red enchilada sauce
  • 1/2 cup chopped yellow onion
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 (6-inch) corn tortillas
  • 1 tablespoon vegetable oil, for frying tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: sour cream, salsa, avocado, extra cilantro

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, combine the shredded chicken, enchilada sauce, chopped onion, chopped cilantro, chili powder, cumin, salt, and pepper. Mix well.
  3. Heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Lightly fry each corn tortilla for about 10-15 seconds per side until softened but not crisp. This helps prevent them from breaking when rolling. Drain on paper towels.
  4. Spread about 1/4 cup of the chicken mixture in a line down the center of each softened tortilla.
  5. Roll up the tortillas and place them seam-side down in a 9×13 inch baking dish.
  6. Pour any remaining enchilada sauce mixture over the rolled enchiladas.
  7. Sprinkle the Monterey Jack and cheddar cheeses evenly over the top.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  9. Let stand for 5 minutes before serving. Serve with your favorite optional toppings.

Notes

  • For a spicier enchilada, use a hot enchilada sauce or add a pinch of cayenne pepper to the chicken mixture.
  • If you don’t have rotisserie chicken, you can boil or bake chicken breasts until cooked through, then shred them.
  • Using corn tortillas is traditional, but flour tortillas can also be used.
  • To prevent soggy enchiladas, ensure you don’t overfill them and bake until the sauce is bubbly.

Nutrition

Find it online: https://recipestokeep.com/chicken-enchiladas-recipe/