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Chicken Enchiladas V

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These Chicken Enchiladas are a delicious and satisfying dish with tender chicken, flavorful spices, and a rich enchilada sauce, all wrapped in soft tortillas and baked to perfection. This easy-to-make recipe is perfect for family dinners, parties, or any occasion when you’re craving authentic Mexican flavors.

Ingredients

For the Enchilada Filling:

  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon olive oil

For the Enchilada Sauce:

  • 1 can (15 oz) tomato sauce
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • Salt to taste

For Assembling:

  • 8–10 corn or flour tortillas
  • 1 cup shredded cheddar cheese (for topping)
  • 1 cup shredded Monterey Jack cheese (for topping)
  • Fresh cilantro (optional for garnish)
  • Sour cream (optional for serving)
  • Sliced jalapeños (optional for extra heat)

Instructions

  • Prepare the Enchilada Sauce:

    • In a saucepan, heat 1 tablespoon olive oil over medium heat. Add the diced green chilies, cumin, garlic powder, chili powder, and tomato sauce. Stir well and bring to a simmer. Let cook for 5-7 minutes, stirring occasionally, and then set aside.

  • Prepare the Chicken Filling:

    • In a skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
    • Add the minced garlic, cumin, chili powder, paprika, salt, and pepper. Stir and cook for an additional 1 minute.
    • Add the shredded chicken to the skillet and mix well. Remove from heat and set aside.

  • Assemble the Enchiladas:

    • Preheat your oven to 350°F (175°C).
    • Lightly warm the tortillas in the microwave or on a skillet for easier rolling.
    • Spread a thin layer of the prepared enchilada sauce on the bottom of a baking dish.
    • Place a spoonful of the chicken mixture in each tortilla and roll tightly.
    • Place the rolled tortillas seam-side down in the prepared baking dish.

  • Top and Bake:

    • Pour the remaining enchilada sauce evenly over the rolled tortillas.
    • Sprinkle the shredded cheddar and Monterey Jack cheese on top.
    • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

  • Serve:

    • Remove the enchiladas from the oven and let them cool for a few minutes.
    • Garnish with fresh cilantro and serve with sour cream, sliced jalapeños, or your favorite sides.

Notes

  • Variations:

    • Add black beans or corn to the chicken mixture for extra texture.
    • For a spicier kick, use spicy enchilada sauce or add sliced jalapeños inside the enchiladas.
    • You can also use shredded rotisserie chicken for a faster option.

  • Storage:

    • Store leftovers in an airtight container in the fridge for 3-4 days.
    • To freeze, wrap individual portions in plastic wrap and aluminum foil. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

Find it online: https://avarecipe.com/chicken-enchiladas-v/