Name: Best Ever Chicken Enchiladas Recipe with 5 Irresistible Flavors
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 enchiladas
Cuisine: Mexican
Ingredients: 3 cups cooked chicken, shredded (preferably skinless, boneless breast or thigh); 12 soft corn or flour tortillas (8-inch size); 2 cups red enchilada sauce (store-bought or homemade); 1.5 cups shredded cheddar cheese; 1.5 cups shredded Monterey Jack cheese; 1 small onion, finely chopped (about 0.5 cup); 2 cloves garlic, minced; 1 can (4 oz) diced green chilies, drained; 0.5 cup fresh cilantro, chopped (optional); 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and pepper to taste; 2 tablespoons vegetable oil or olive oil; 1 cup sour cream (for serving)

Best Ever Chicken Enchiladas Recipe with 5 Irresistible Flavors

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Find the Best Ever Chicken Enchiladas Recipe with 5 flavorful twists to satisfy your hunger and delight your taste buds every time

Author: molly
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 enchiladas
Category: Main Course
Cuisine: Mexican

Ingredients

Scale

3 cups cooked chicken, shredded (preferably skinless, boneless breast or thigh)

12 soft corn or flour tortillas (8-inch size)

2 cups red enchilada sauce (store-bought or homemade)

1.5 cups shredded cheddar cheese

1.5 cups shredded Monterey Jack cheese

1 small onion, finely chopped (about 0.5 cup)

2 cloves garlic, minced

1 can (4 oz) diced green chilies, drained

0.5 cup fresh cilantro, chopped (optional)

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

2 tablespoons vegetable oil or olive oil

1 cup sour cream (for serving)

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Instructions

Heat 2 tablespoons oil in a skillet over medium heat. Add the chopped onion and garlic. Cook until translucent, about 3-4 minutes. Stir in cumin, chili powder, salt, and pepper.

Toss in the shredded chicken and diced green chilies. Stir to combine. Allow to warm through and absorb the spices. Remove from heat once mixture is evenly heated.

Set your oven to 375°F (190°C). Let it come up to temperature while you assemble the enchiladas.

Lightly warm tortillas on a skillet or microwave wrapped in a damp paper towel for 20 seconds to make them pliable. This prevents tearing while rolling.

Spread a thin layer of enchilada sauce on the bottom of your baking dish. Take one tortilla, spoon about 1/4 cup of chicken filling down the center, then sprinkle with a mix of both cheeses and a bit of cilantro if using. Roll the tortilla tightly and place it seam side down in the dish. Repeat for all tortillas.

Pour remaining enchilada sauce evenly over the rolled tortillas. Then sprinkle the rest of the cheese on top for that golden, bubbly finish.

Place the dish in the oven and bake uncovered for 20-25 minutes. Watch for the cheese to melt and start browning slightly around the edges.

Let the enchiladas rest for 5 minutes after baking – juices settle and make cutting neater. Serve with a dollop of sour cream and extra cilantro if you like.

Notes

A flavorful and comforting chicken enchiladas recipe featuring tender shredded chicken, soft tortillas, rich red enchilada sauce, and a melty cheddar and Monterey Jack cheese blend. Perfect for family dinners, meal prep, and gatherings.

Find it online: https://mekara.info/best-ever-chicken-enchiladas-recipe-5-flavors/