Description
Experience the comforting goodness of homemade Chicken Enchiladas with this easy recipe featuring tender shredded chicken, flavorful enchilada sauce, and melted cheese, all wrapped in warm corn tortillas. Perfectly baked and topped with sour cream, these enchiladas offer a delicious, satisfying meal in just 45 minutes.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked shredded chicken
- 1/2 cup chopped onions
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
Enchiladas Assembly
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream (for serving)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Cook Onions: Heat olive oil in a pan over medium heat, then add the chopped onions and sauté until they become soft and translucent.
- Prepare Chicken Mixture: Add the cooked shredded chicken to the pan along with ground cumin and garlic powder. Cook the mixture for about 5 minutes to combine all the flavors well.
- Warm Tortillas: Heat each corn tortilla in a dry skillet until they are soft and pliable, making them easier to roll without tearing.
- Assemble Enchiladas: Spoon the chicken mixture evenly onto each tortilla, then roll them tightly. Arrange the rolled tortillas seam-side down in a baking dish.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the shredded cheese on top for a delicious melted topping.
- Bake: Place the baking dish in the preheated oven and bake for about 20 minutes, or until the cheese is fully melted and bubbly.
- Serve: Remove from the oven and serve hot, topped with a dollop of sour cream for extra creaminess and flavor.
Notes
- For added heat, use a spicy enchilada sauce or add jalapeños to the chicken mixture.
- Shredded cheese blends like cheddar and Monterey Jack work best for melting.
- Warm the tortillas to avoid cracking when rolling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- For a lower fat option, use reduced-fat cheese and sour cream.
