Chicken Enchiladas are a fantastic dish that combines flavor and comfort in every bite. They are easy to prepare and perfect for a family dinner or a gathering with friends. With tortillas filled with shredded chicken and cheese, all smothered in rich red enchilada sauce, this recipe is sure to be a hit!
Why Make This Recipe
Making Chicken Enchiladas is a great choice for several reasons. First, they are simple and quick to prepare, making them ideal for busy weeknights. Second, you can customize the filling to suit your family’s tastes. Lastly, they are delicious, satisfying, and can easily feed a crowd. You will want to make these enchiladas again and again!
How to Make Chicken Enchilada
Ingredients:
- 8 flour tortillas
- 2.5 cups shredded chicken
- 1/2 cup black beans
- 1/2 cup corn
- 10 oz diced tomatoes with green chiles
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups red enchilada sauce
- 4 oz cheddar cheese
- 4 oz Monterey Jack cheese, shredded
- Cilantro for garnish
Directions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, black beans, corn, diced tomatoes, cumin, garlic powder, and onion powder. Mix well.
- Pour 1 cup of red enchilada sauce into the bottom of a baking dish to create a base.
- Fill each flour tortilla with the chicken mixture and roll them up. Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the tortillas, covering them well. Sprinkle with cheddar and Monterey Jack cheese.
- Cover the dish with foil and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
How to Serve Chicken Enchilada
Serve your Chicken Enchiladas hot, right out of the oven! They pair perfectly with a side of Mexican rice or a fresh salad. You can also top them with sour cream, avocado, or extra salsa for added flavor.
How to Store Chicken Enchilada
If you have leftovers, store the enchiladas in an airtight container in the refrigerator. They will keep well for about 3 to 4 days. To reheat, place them in the oven at 350°F (175°C) until heated through.
Tips to Make Chicken Enchilada
- Use rotisserie chicken to save time on cooking.
- Feel free to add more veggies like bell peppers or spinach for added nutrition.
- If you like extra heat, add some chopped jalapeños to the filling.
Variation
You can make a vegetarian version of Chicken Enchiladas by replacing the chicken with additional beans and vegetables like zucchini or mushrooms.
FAQs
1. Can I freeze Chicken Enchiladas?
Yes, you can freeze them before baking. Just assemble the dish, cover tightly, and freeze. Bake them straight from the freezer, adding extra time as needed.
2. What type of cheese is best for Chicken Enchiladas?
Cheddar and Monterey Jack are great choices for enchiladas. You could also use Mexican blend cheese for added flavor.
3. Can I make Chicken Enchiladas ahead of time?
Absolutely! You can prepare them in advance and store them in the fridge for up to 24 hours before baking. Just cover them tightly to keep them fresh.
