Are you ready to elevate your weeknight dinner from ordinary to extraordinary? Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the heart of Mexican cuisine! These Chicken Enchiladas aren't just another recipe - they're a perfect blend of zesty flavors, tender chicken, and melted cheese that will have your family and friends begging for seconds. Get ready to become the star chef of your kitchen with this mouthwatering, foolproof recipe that promises maximum flavor with minimal effort!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 tsp cumin
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
- In a medium mixing bowl, combine the shredded chicken, cumin, and half of the enchilada sauce. Mix thoroughly to ensure the chicken is well-coated.
- Warm the corn tortillas in the microwave for 30 seconds or briefly in a dry skillet to make them more pliable and prevent cracking.
- Place a portion of the seasoned chicken mixture in the center of each tortilla. Roll the tortilla tightly and place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring complete coverage.
- Sprinkle the shredded cheese generously over the top of the enchiladas.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is melted and slightly golden.
- Remove from the oven and let rest for 5 minutes before serving.
- Garnish with chopped cilantro and a dollop of sour cream before serving.
Tips
- Warm tortillas are key: Always heat your corn tortillas before rolling to prevent cracking and make them more pliable.
- Don't skimp on seasoning: The cumin is crucial for adding depth to your chicken mixture, so measure carefully.
- Cheese coverage matters: Ensure even cheese distribution for that perfect golden, melty top.
- Let it rest: Allowing the enchiladas to rest for 5 minutes after baking helps the flavors meld and makes serving easier.
- Customize your toppings: Feel free to add extra garnishes like sliced jalapeños, diced onions, or a squeeze of fresh lime for added zest.
- Make ahead friendly: You can prepare these enchiladas in advance and refrigerate before baking, making them perfect for meal prep.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 25g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 85mg
