Get ready to transform your kitchen into a Mexican culinary paradise with these mouthwatering Chicken Enchiladas! Imagine perfectly rolled tortillas stuffed with tender, seasoned chicken, smothered in a rich red chile sauce, and topped with melted cheese that stretches with every bite. This isn't just another recipe—it's a flavor explosion that will transport you straight to the heart of Mexico, all from the comfort of your own home. Whether you're a seasoned home cook or a kitchen newbie, these enchiladas are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups shredded cooked chicken
- 1 cup red chile sauce
- 8 corn tortillas
- 1 cup shredded cheese
- 1/2 cup diced onions
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C) to ensure it's ready for baking the enchiladas.
- In a large mixing bowl, combine the shredded cooked chicken, 1/2 cup of the red chile sauce, diced onions, cumin, and salt to taste. Mix well until all ingredients are evenly incorporated.
- In a small saucepan, gently heat the remaining 1/2 cup of red chile sauce over low heat until warm. This will make it easier to spread on the enchiladas later.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable. This prevents them from cracking when rolled.
- Take one tortilla and spoon about 1/4 cup of the chicken mixture onto the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased baking dish. Repeat this process for the remaining tortillas and filling.
- Once all the enchiladas are in the baking dish, pour the warmed red chile sauce evenly over the top of the enchiladas.
- Sprinkle the shredded cheese over the enchiladas, ensuring even coverage.
- 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 melted and bubbly.
- Once cooked, remove the enchiladas from the oven and let them cool for a few minutes before serving.
- Garnish with chopped cilantro before serving for added flavor and presentation.
- Serve the chicken enchiladas hot, with additional red chile sauce on the side if desired.
Tips
- Use warm tortillas to prevent cracking: Always heat your corn tortillas briefly in a skillet before rolling to make them more pliable.
- Shred your chicken fresh: While rotisserie chicken works, freshly shredded chicken provides the best texture and flavor.
- Don't overfill your tortillas: About 1/4 cup of filling per tortilla ensures easy rolling and even cooking.
- Let the enchiladas rest for a few minutes after baking: This helps them set and makes serving easier.
- For extra flavor, consider adding a pinch of smoked paprika to your chicken mixture.
- Use high-quality red chile sauce for the most authentic taste. If you can't find it, you can make your own or use a good-quality store-bought version.
- Garnish with fresh cilantro right before serving to add a bright, fresh flavor and beautiful color.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 85mg
