Chicken Enchiladas
Chicken enchiladas recipe Easy chicken enchiladas
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Mexican
Ingredients
- Cooked shredded chicken breasts
- Corn or flour tortillas
- Red enchilada sauce
- Monterey Jack cheese
- Cheddar cheese
- Onion
- Garlic
- Chili powder
- Cumin
- Oregano
- Salt
- Optional: Black beans
- Optional: Corn
- Optional: Bell peppers
- Optional: Olives
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onion and garlic until softened.
- Mix shredded chicken with sautéed onion, garlic, chili powder, cumin, oregano, and salt.
- Warm tortillas in a dry skillet or microwave.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with chicken mixture and cheese. Roll up and place in the baking dish.
- Cover enchiladas with remaining enchilada sauce and cheese.
- Bake for 25-30 minutes, or until cheese is melted and bubbly.
- Let rest for a few minutes before serving.
Notes
My family’s go-to chicken enchilada recipe, perfected over years. Simple enough for a weeknight dinner but impressive enough to serve to guests.