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Chicken Enchiladas

Chicken Enchiladas are a flavorful and hearty Mexican dish made with shredded chicken, cheese, and a spicy enchilada sauce wrapped in corn tortillas. This recipe is simple to follow and perfect for a family dinner or a gathering with friends.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large mixing bowl
  • 1 skillet
  • 1 baking dish (9x13 inches)
  • 1 spoon or spatula
  • 1 medium saucepan
  • 1 whisk
  • 1 oven

Ingredients
  

  • 2 cups cooked and shredded chicken
  • 1 can (10 oz) enchilada sauce Plus extra for topping.
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 12 pieces corn tortillas
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • fresh cilantro For garnish.

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Add the minced garlic, cumin, chili powder, salt, and black pepper. Cook for another 1-2 minutes until fragrant.
  • In a large mixing bowl, combine the shredded chicken with half of the enchilada sauce, sautéed onion mixture, and half of the shredded cheeses. Mix well.
  • Warm the corn tortillas in a dry skillet or microwave to make them pliable.
  • Take one tortilla, fill it with a generous amount of the chicken mixture, and roll it up tight. Place the rolled enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  • Once all enchiladas are in the baking dish, pour remaining enchilada sauce over the top and sprinkle with the remaining cheese.
  • Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
  • Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.

Notes

For a vegetarian version, substitute shredded chicken with black beans or sautéed vegetables.
Feel free to adjust the spice level by adding jalapeños to the chicken mixture or using a spicier enchilada sauce.
Serve with sour cream, avocado, or a side salad for a complete meal.