Description
Mexican chicken enchiladas bring authentic flavors straight from traditional kitchens to dinner tables. Rich corn tortillas wrapped around seasoned chicken create a comforting meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 cups cooked, shredded chicken
Cheeses:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Other Ingredients:
- 8 flour tortillas (8-inch size)
- 1.5 cups enchilada sauce
- 1 small onion, diced
- 2 tablespoons (30 milliliters) olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Fresh cilantro for garnish
Instructions
- Warm the oven to 375F (190C) and lightly coat a 9×13-inch baking dish with olive oil to prevent sticking.
- Heat olive oil in a skillet over medium temperature and gently sauté onions until they become translucent and soft.
- Add shredded chicken to the skillet, incorporating cumin and garlic powder, stirring to ensure even seasoning and distribution.
- Create a thin protective layer of enchilada sauce across the bottom of the prepared baking dish to prevent tortillas from sticking.
- Distribute the chicken mixture evenly among tortillas, carefully sprinkling cheese inside each one before rolling them tightly and compactly.
- Arrange the rolled enchiladas seam-side down in the baking dish, ensuring they are snug and secure.
- Generously drizzle the remaining enchilada sauce over the rolled tortillas, covering them completely.
- Liberally sprinkle the remaining cheese across the top of the enchiladas, creating a rich and melty surface.
- Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese becomes golden, melted, and slightly bubbly.
- Remove from the oven and garnish with fresh, vibrant cilantro leaves before serving to add a burst of color and fresh flavor.
Notes
- Customize heat levels by choosing mild, medium, or spicy enchilada sauce to match personal taste preferences.
- Swap traditional tortillas with gluten-free or low-carb alternatives like cauliflower wraps for dietary restrictions.
- Enhance protein variety by substituting chicken with shredded beef, turkey, or vegetarian options like black beans and roasted vegetables.
- Prep enchiladas ahead of time by assembling and refrigerating up to 24 hours before baking, which intensifies flavor and saves cooking time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg