Description
These Chicken Enchiladas are a comforting dish filled with shredded chicken, cheese, and spices, all wrapped in soft tortillas. Topped with creamy sour cream and enchilada sauce, they make for a perfect cozy dinner or festive gathering. Enjoy a burst of flavor in every bite!
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 1 cup sour cream
- 8 small flour or corn tortillas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sliced jalapeños, diced tomatoes, avocado
Instructions
- In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the shredded chicken to the skillet. Stir in the ground cumin, chili powder, salt, and pepper. Mix everything well and cook for about 5 minutes, allowing the flavors to meld together.
- Remove the skillet from heat and let the filling cool slightly. Once cooled, stir in half of the shredded cheese and half of the enchilada sauce.
- If using corn tortillas, warm them up to make them more flexible by wrapping them in a damp paper towel and microwaving for about 30 seconds. Flour tortillas usually do not need warming.
- Lay the warmed tortillas flat on a clean surface.
- Take one tortilla and place about 1/4 cup of the chicken filling in the center. Be careful not to overfill.
- Roll the tortilla tightly around the filling, starting from one end and rolling to the other. Place the rolled tortilla seam-side down in a greased 9×13 inch baking dish.
- Repeat with the remaining tortillas and filling until all are assembled in the baking dish.
- Pour the remaining enchilada sauce evenly over the top, ensuring all tortillas are covered.
- Spread the sour cream over the top of the enchiladas.
- Sprinkle the remaining shredded cheese over the top.
- Preheat your oven to 350°F (175°C).
- Cover the baking dish with aluminum foil to retain moisture while baking.
- Bake the enchiladas for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let the enchiladas sit for about 5 minutes before serving.
Notes
- Feel free to customize the filling with your favorite ingredients, such as black beans or corn.
- For a spicier kick, add sliced jalapeños to the filling or as a topping.
- Garnish with fresh cilantro and any additional toppings of your choice.
- Prep Time: 20 minutes
- Cook Time: 35 minutes