Delicious Chicken Enchiladas Recipe

Introduction

Delicious Chicken Enchiladas are a flavorful and comforting dish perfect for any weeknight dinner. With tender shredded chicken, zesty enchilada sauce, and melted Monterey Jack cheese wrapped in soft flour tortillas, this recipe is sure to please the whole family.

Ingredients

• 2 cups cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.)
• 1 can red enchilada sauce (10 oz) (Adds a zesty kick; choose mild or spicy based on preference.)
• 2 cups shredded Monterey Jack cheese (Melts beautifully and adds creaminess.)
• 8 pieces flour tortillas (Soft and pliable for easy rolling.)
• 1 tablespoon vegetable oil (Used for sautéing onions and garlic.)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a skillet, heat the vegetable oil over medium heat. If desired, sauté some chopped onions and garlic until fragrant and translucent to add extra flavor.
2. Step 2: In a bowl, combine the shredded chicken with about half of the enchilada sauce and half of the shredded cheese. Mix well to evenly coat the chicken.
3. Step 3: Warm the flour tortillas slightly to make them pliable. Spoon the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in a baking dish.
4. Step 4: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining cheese on top.
5. Step 5: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
6. Step 6: Remove from the oven and let the enchiladas rest for a few minutes before serving. Garnish with fresh cilantro, sour cream, or sliced avocado if desired.

Tips & Variations

• For extra flavor, add sautéed onions, bell peppers, or black beans to the chicken mixture.
• Swap Monterey Jack with a Mexican cheese blend or sharp cheddar for a different taste.
• Use corn tortillas instead of flour for a gluten-free option.
• If you like more heat, stir in some diced jalapeños or use a spicy enchilada sauce.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for 15-20 minutes, or microwave individually until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and store them covered in the refrigerator for up to 24 hours before baking.

What can I use if I don’t have shredded chicken?

You can use cooked ground chicken or turkey as a substitute, or even shredded beef or beans for a vegetarian option.

Delicious Chicken Enchiladas Recipe

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★★★★★

4.9 from 59 reviews

These delicious chicken enchiladas feature tender shredded chicken wrapped in soft flour tortillas, smothered in zesty red enchilada sauce, and topped with melted Monterey Jack cheese for a creamy, flavorful dish perfect for family dinners or entertaining guests.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 enchiladas (serves 4-6) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken Filling

• 2 cups Cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.)
• 1 tablespoon Vegetable oil (Used for sautéing onions and garlic.)

Sauce

• 1 can Red enchilada sauce (10 oz) (Adds a zesty kick; choose mild or spicy based on preference.)

Tortillas and Cheese

• 8 pieces Flour tortillas (Soft and pliable for easy rolling.)
• 2 cups Shredded Monterey Jack cheese (Melts beautifully and adds creaminess.)

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) to ensure it’s ready to bake the enchiladas evenly and melt the cheese to perfection.
2. Prepare the filling: In a skillet, heat the vegetable oil over medium heat. If desired, you can sauté some finely chopped onions and garlic for added flavor before adding the shredded chicken. Stir the chicken into the skillet to warm through.
3. Assemble the enchiladas: Dip each flour tortilla lightly in the enchilada sauce to coat. Place a generous amount of shredded chicken and a sprinkle of Monterey Jack cheese in the center of each tortilla. Roll them tightly and place seam side down in a baking dish.
4. Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded Monterey Jack cheese on top to create a delicious cheesy crust once baked.
5. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.
6. Serve: Remove from oven and let cool slightly before serving. Garnish with your favorite toppings such as sour cream, chopped cilantro, or sliced jalapeños if desired.

Notes

• Using rotisserie chicken reduces prep time significantly while still providing great flavor.
• If you prefer a spicier dish, opt for a hot enchilada sauce or add chopped jalapeños to the filling.
• For a gluten-free alternative, substitute the flour tortillas with corn tortillas.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: chicken enchiladas, Mexican recipe, baked enchiladas, shredded chicken, Monterey Jack cheese, enchilada sauce