Why Make This Recipe
Chicken Enchiladas are a comforting and delicious meal that comes together quickly. They are perfect for family dinners, gatherings, or even a simple weeknight meal. With tender chicken, flavorful sauce, and melted cheese, these enchiladas are sure to please everyone at the table.
How to Make Chicken Enchiladas
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 flour tortillas
- 1/2 cup chopped onions
- 1/2 cup sour cream
- 1 can black beans, drained and rinsed
- Olive oil
- Salt and pepper to taste
Directions:
- Preheat your oven to 350°F (175°C).
- In a skillet, heat some olive oil over medium heat and sauté the onions until they are translucent.
- In a large bowl, mix the shredded chicken, half of the enchilada sauce, black beans, and seasoning.
- Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in a greased baking dish.
- Repeat with all tortillas.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden.
- Serve with sour cream on the side.
How to Serve Chicken Enchiladas
Serve the Chicken Enchiladas hot from the oven, garnished with a dollop of sour cream. You can also add chopped fresh cilantro or sliced jalapeños for an extra kick. Pair with a side of rice or a fresh salad for a complete meal.
How to Store Chicken Enchiladas
If you have leftovers, let the chicken enchiladas cool down to room temperature. Place them in an airtight container and store them in the fridge for up to 3 days. You can also freeze them for longer storage. Just thaw in the refrigerator before reheating.
Tips to Make Chicken Enchiladas
- Use rotisserie chicken for a quick and easy option.
- Feel free to add more veggies, like bell peppers or corn, to the chicken mixture for extra flavor and nutrition.
- Don’t skip the sour cream; it adds a nice creaminess to the dish.
Variation
You can try different proteins, such as beef or turkey, instead of chicken. You can also make a vegetarian version using beans and vegetables instead of meat.
FAQs
Can I make Chicken Enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance. Just store them in the fridge before baking.
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work well too! Just make sure to warm them slightly to prevent them from breaking when you roll them.
What can I serve with Chicken Enchiladas?
You can serve them with rice, beans, or a fresh salad. Guacamole and chips are also great accompaniments!
Chicken Enchiladas
Comforting and delicious Chicken Enchiladas made with tender chicken, flavorful sauce, and melted cheese, perfect for family dinners and gatherings.
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 pieces flour tortillas
- 1/2 cup chopped onions
- 1/2 cup sour cream
- 1 can black beans, drained and rinsed
- Olive oil (For sautéing the onions)
- Salt and pepper to taste
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, heat some olive oil over medium heat and sauté the onions until they are translucent.
- In a large bowl, mix the shredded chicken, half of the enchilada sauce, black beans, and seasoning.
- Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in a greased baking dish.
- Repeat with all tortillas.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden.
Serving
- Serve the Chicken Enchiladas hot from the oven, garnished with a dollop of sour cream.
- Add chopped fresh cilantro or sliced jalapeños for an extra kick. Pair with a side of rice or a fresh salad for a complete meal.
Use rotisserie chicken for a quick option. Feel free to add more veggies, like bell peppers or corn, for extra flavor and nutrition. Don’t skip the sour cream; it adds creaminess to the dish. Leftovers can be stored in an airtight container for up to 3 days, or frozen for longer storage. Assemble enchiladas a day in advance and store in the fridge before baking.