Chicken Enchiladas
Easy homemade chicken enchiladas with red sauce and melted cheese. Perfect family dinner recipe ready in just over an hour with simple ingredients.
Equipment
- oven
- 9x13-inch baking dish
- mixing bowl
- skillet
- measuring spoons
- measuring cups
- knife
- cutting board
- shallow dish
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded about 1 pound
- 1 tbsp olive oil
- 1/2 medium yellow onion, finely chopped
- 1 can red enchilada sauce 19-ounce
- 2 cups shredded Monterey Jack cheese, divided
- 12 corn tortillas 6-inch
- 1/4 cup vegetable oil for frying tortillas
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- Fresh cilantro, chopped, for garnish optional
- Sour cream, for serving optional
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of vegetable oil to prevent sticking.
- In a large mixing bowl, combine the shredded cooked chicken, the finely chopped yellow onion, 1 cup of the shredded Monterey Jack cheese, 1/2 cup of the red enchilada sauce, ground cumin, salt, and black pepper. Stir these ingredients thoroughly until they are well combined, creating a cohesive filling.
- Heat 1/4 cup of vegetable oil in a medium skillet over medium heat. One at a time, carefully dip each corn tortilla into the hot oil for 10 to 15 seconds per side, just until it softens and becomes pliable. This step prevents the tortillas from tearing when you roll them. Transfer the softened tortillas to a plate lined with paper towels to drain any excess oil.
- Pour about 1/2 cup of the remaining enchilada sauce into a shallow dish. Dip one softened tortilla into this sauce, ensuring both sides are coated. Place approximately 1/4 cup of the chicken filling down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in a single layer in the dish.
- Pour the remaining red enchilada sauce evenly over the rolled enchiladas, making sure they are well covered. Generously sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the sauced enchiladas.
- Bake for 20 to 25 minutes, or until the cheese is completely melted and bubbly, and the sauce is hot and simmering. The edges of the tortillas may become slightly crispy.
- Carefully remove the baking dish from the oven and let the enchiladas rest for 5 to 10 minutes before serving. This allows the sauce to settle and prevents the enchiladas from falling apart. Garnish with fresh chopped cilantro and serve with a dollop of sour cream, if desired.
Notes
Garnish with fresh chopped cilantro and serve with a dollop of sour cream, if desired.