Chicken Enchiladas
These classic chicken enchiladas offer a flavorful Mexican-inspired dish, combining tender seasoned chicken, a blend of cheeses, and rich red enchilada sauce. Baked to perfection, they're ideal for a quick yet satisfying meal.
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Servings: 4
Ingredients
- 8 soft tortillas made from either flour or corn refer to notes for flour tortilla adjustments
- 1¾ cups red enchilada sauce reserved for topping
- 2½ cups pre-shredded Mexican cheese mix separated into portions
- 1½ cups cooked chicken pulled or finely shredded
- ¼ cup red enchilada sauce reserved for the filling
- Salt and freshly cracked black pepper to taste
- Optional garnishes: chopped fresh cilantro sour cream, cotija cheese, diced white onion, shredded romaine lettuce
Instructions
- Set your oven to preheat at 350°F (175°C).
- In a mixing bowl, toss the shredded chicken with ¼ cup of enchilada sauce, seasoning generously with salt and black pepper. Taste and adjust seasoning as needed.
- For corn tortillas: wrap them in a damp paper towel and warm in the microwave for 1 minute, turning them midway to ensure flexibility.
- For flour tortillas: stack and microwave on a plate for 1 minute, flipping once halfway through to warm them thoroughly.
- To assemble, distribute the chicken mixture evenly across each tortilla. Sprinkle approximately 1 cup of shredded cheese over the filling. Roll each tortilla snugly and lay them seam-side down in a large oven-safe dish.
- Evenly pour the remaining 1¾ cups of enchilada sauce over the arranged tortillas. Top with the rest of the cheese (about 1½ cups).
- Place the baking dish in the oven and bake uncovered for 20 minutes, or until the cheese is fully melted and begins to bubble.
- Serve promptly and embellish with your choice of garnishes.
Notes
- Chicken Options: Use any leftover cooked chicken, a store-bought rotisserie bird, or prepare shredded chicken fresh at home.
- Enchilada Sauce: Homemade enchilada sauce is recommended for best flavor, but high-quality store-bought versions are suitable for convenience.
- Flour Tortilla Adjustment: If using larger flour tortillas, add an additional ½ cup of shredded chicken to ensure balanced filling.
- Authentic Variation: Lightly pan-fry corn tortillas in oil (5–10 seconds per side) to prevent tearing. Drain excess oil, dip each in warm enchilada sauce, fill with the chicken mixture, roll, and arrange in a dish. Top with sauce and crumbled queso fresco or cotija.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, allow enchiladas to cool completely, then transfer to a freezer-safe bag or container, or wrap tightly in foil before freezing.