Chicken Enchiladas
Comforting and nostalgic, these Chicken Enchiladas are packed with flavor and perfect for family dinners or festive gatherings.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Rotisserie chicken is perfect for speed.
- 10 pieces corn or flour tortillas (6 to 8 inch) Corn for authentic texture, flour for softness.
- 2 cups enchilada sauce (red) Store-bought saves time, homemade gives depth.
- 1 cup shredded cheddar or Monterey Jack cheese Melts beautifully.
- 1/2 cup diced onion Adds sweet bite.
- 1 clove garlic, minced Fragrant and warming.
- 1 teaspoon ground cumin Earthy warmth.
- 1/2 teaspoon smoked paprika Smoky layer without heat.
- 1 tablespoon olive oil For sautéing.
- Salt and freshly ground black pepper To taste.
Optional Toppings
- chopped cilantro
- sliced avocado
- lime wedges
- sour cream
- pickled onions
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish. Warm tortillas wrapped in a towel for 30 seconds in the microwave to make them pliable.
Cooking Aromatics
- In a skillet over medium heat, warm olive oil and sauté diced onion until soft and translucent, about 4 minutes.
- Add garlic, cumin, and smoked paprika; cook for 30 seconds until fragrant.
Filling
- In a bowl, mix shredded chicken with half of the sautéed onion mixture and 1/2 cup of enchilada sauce. Season with salt and pepper. Taste and adjust the seasoning.
- Spoon about 1/4 cup of the chicken filling into each tortilla, roll snugly, and place seam-side down in the prepared dish.
Baking
- Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese on top.
- Bake uncovered for 20 to 25 minutes until sauce is bubbling and cheese is golden.
Serving
- Let rest for 5 minutes. Top with cilantro, avocado slices, and a squeeze of lime. Serve warm.
Notes
For shredded perfection: poach chicken breasts in seasoned broth, then shred with two forks for juicy results. Make it spicy: add chopped jalapeños to the filling or a few dashes of hot sauce for spice.