Get ready to tantalize your taste buds with a dish that’s bursting with flavor and warmth! These Chicken Enchiladas with Colorado Sauce are not just a meal; they are a celebration of Mexican cuisine that will transport you straight to the heart of a vibrant fiesta. With tender shredded chicken wrapped in soft corn tortillas and smothered in a rich, zesty enchilada sauce, this recipe is sure to become a family favorite. Whether you're hosting a gathering or simply craving something delicious, these enchiladas are the perfect solution. Dive into this recipe and discover how easy it is to create a mouthwatering masterpiece in just 50 minutes!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 8 corn tortillas
- 1 cup Colorado enchilada sauce
- 1 cup shredded cheese
- 1/2 onion, chopped
- 1 tablespoon olive oil
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the shredded cooked chicken to the skillet with the onions, stirring to combine. Cook for an additional 2-3 minutes until heated through.
- In a large bowl, combine the sautéed chicken and onion mixture with 1/2 cup of the Colorado enchilada sauce. Mix well to ensure the chicken is evenly coated.
- To assemble the enchiladas, take one corn tortilla and spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish.
- Repeat the rolling process with the remaining tortillas and chicken mixture, placing each rolled tortilla in the baking dish until all are filled.
- Once all the enchiladas are in the baking dish, pour the remaining Colorado enchilada sauce evenly over the top.
- Sprinkle the shredded cheese over the enchiladas, covering them generously.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Once cooked, remove the enchiladas from the oven and let them cool for a few minutes.
- Garnish with fresh cilantro before serving. Enjoy your delicious Chicken Enchiladas with Colorado Sauce!
Tips
- Use Rotisserie Chicken: For a quicker prep time, consider using store-bought rotisserie chicken. It saves time and adds incredible flavor to your enchiladas!
- Customize Your Filling: Feel free to mix in black beans, corn, or bell peppers with the chicken for added texture and flavor.
- Make Your Own Sauce: If you have the time, try making your own Colorado enchilada sauce for a fresher taste. It's easier than you might think!
- Don’t Skip the Cheese: For that perfect cheesy topping, use a blend of cheeses such as Monterey Jack and cheddar for extra flavor and creaminess.
- Let Them Rest: Allow the enchiladas to sit for a few minutes after baking before serving. This helps them set and makes them easier to serve.
- Garnish Generously: Fresh cilantro and a squeeze of lime juice will elevate the flavors and add a refreshing touch to your dish.
- Make Ahead: You can assemble the enchiladas ahead of time and store them in the fridge. Just pop them in the oven when you’re ready to eat!
Nutrition Facts
Calories: 364kcal
Carbohydrates: 30g
Protein: 25g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 63mg
