Description
This classic Chicken Enchiladas recipe features tender shredded chicken mixed with sautéed onions, green bell peppers, and fresh cilantro, all wrapped in warm corn tortillas, smothered in rich enchilada sauce, and topped with melted cheese. Baked to perfection, these enchiladas make for a delicious and comforting Mexican-inspired meal perfect for family dinners or gatherings.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1/2 cup diced onions
- 1/2 cup diced green bell pepper
- 1/4 cup chopped cilantro
- 1/2 cup enchilada sauce (half of total)
Assembly & Topping
- 8 corn tortillas
- 1/2 cup enchilada sauce (remaining half)
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking.
- Mix the filling: In a large bowl, combine the shredded chicken, diced onions, diced green bell pepper, and chopped cilantro for a flavorful filling.
- Add enchilada sauce to filling: Pour half of the enchilada sauce into the chicken mixture and stir well to coat evenly.
- Warm tortillas: Heat the corn tortillas in the microwave for about 30 seconds to make them soft and pliable for rolling.
- Assemble enchiladas: Spoon the chicken mixture onto the center of each tortilla, then roll them up tightly to enclose the filling.
- Arrange in baking dish: Place the rolled enchiladas seam side down in a baking dish to prevent them from unrolling during baking.
- Add remaining sauce: Pour the leftover enchilada sauce evenly over the top of the arranged enchiladas.
- Top with cheese: Sprinkle shredded cheese evenly over the sauced enchiladas for a melty, cheesy finish.
- Cover with foil: Cover the baking dish with aluminum foil to keep moisture in while baking.
- Bake enchiladas: Place the dish in the preheated oven and bake for 25-30 minutes, allowing the cheese to melt and the flavors to meld.
- Bake uncovered: Remove the foil and bake for an additional 5-10 minutes to lightly brown the cheese on top.
- Serve and garnish: Serve the enchiladas hot, garnished with extra chopped cilantro if desired. Enjoy your meal!
Notes
- For extra heat, add chopped jalapeños or a dash of cayenne pepper to the chicken mixture.
- Substitute corn tortillas with flour tortillas if preferred, noting a change in texture.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for up to 2 months.
- Use a Mexican cheese blend or sharp cheddar for best flavor.
- To make this recipe gluten-free, ensure the enchilada sauce is gluten-free certified.
