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If you're craving something hearty and flavorful, these enchiladas will hit the spot. Packed with shredded chicken, diced onions, and smothered in rich enchilada sauce, this dish is a crowd-pleaser. The corn tortillas get perfectly soft and the cheese melts into a bubbly, golden topping. Serve them hot with a dollop of sour cream for that extra creamy touch. Let's dive into this simple yet delicious recipe!
Enchiladas Recipe
Ingredients:
- 8 pieces corn tortillas
- 2 cups shredded chicken
- 2 cups enchilada sauce
- 1 cup shredded cheese
- 1 cup diced onions
- 1 cup sour cream
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, diced onions, salt, and pepper.
- Warm the tortillas in a pan with a little olive oil until they are pliable.
- Fill each tortilla with the chicken mixture and roll them up. Place them seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Serve hot with a dollop of sour cream on top.
What You Will Need
Read more: Enchilada Casserole Recipe
What you will need to make enchiladas
- Corn tortillas: Essential for wrapping the filling, they provide a soft, slightly chewy texture that holds everything together.
- Shredded chicken: Adds protein and a savory flavor, making the enchiladas hearty and satisfying.
- Enchilada sauce: Gives the dish its signature taste, combining spices and tomatoes for a rich, tangy flavor.
- Shredded cheese: Melts over the top, creating a gooey, delicious layer that complements the other ingredients.
- Diced onions: Adds a bit of crunch and a sharp, sweet flavor that balances the richness of the sauce and cheese.
- Sour cream: Provides a cool, creamy contrast to the warm, spicy enchiladas, enhancing the overall flavor.
- Olive oil: Used to soften the tortillas, ensuring they are pliable and easy to roll.
Tools and Instruments Needed
What tools/instruments will be needed to make enchiladas
- Mixing bowl: Essential for combining shredded chicken, onions, salt, and pepper evenly.
- Pan: Needed to warm tortillas, making them pliable for rolling.
- Baking dish: Holds the rolled tortillas, ensuring they bake evenly.
- Oven: Bakes the enchiladas, melting the cheese and heating the sauce.
- Measuring cups: Ensures accurate portions of chicken, sauce, and cheese.
Enchiladas Recipe
Delicious homemade enchiladas with a rich, savory sauce.
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Ingredients:
Main Ingredients
- 8 pieces Corn Tortillas
- 2 cups Shredded Chicken
- 2 cups Enchilada Sauce
- 1 cup Shredded Cheese
- 1 cup Diced Onions
- 1 cup Sour Cream
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, diced onions, salt, and pepper.
- Warm the tortillas in a pan with a little olive oil until they are pliable.
- Fill each tortilla with the chicken mixture and roll them up. Place them seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Serve hot with a dollop of sour cream on top.
Notes:
You can add jalapeños for extra spice.
Read more: Beef Enchilada Casserole Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the enchiladas up to the point of baking.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 24 hours.
- When ready to bake, remove the cover and bake as directed.
Freezing Instructions
- Assemble the enchiladas but do not bake.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the refrigerator overnight, then bake as directed.
Did you know that adding a bit of cinnamon to your enchilada sauce can give it a unique depth of flavor? It’s a secret trick used in some traditional Mexican recipes!
Frequently Asked Questions
FAQ:
How do I keep the tortillas from breaking when rolling them?
Warm them in a pan with a little olive oil until they are pliable.
Can I use flour tortillas instead of corn tortillas?
Yes, but the texture and flavor will be slightly different.
How can I make this recipe vegetarian?
Substitute the shredded chicken with beans or a vegetable mix.
Can I prepare this dish ahead of time?
Yes, assemble the enchiladas and refrigerate. Bake when ready to serve.
What toppings go well with enchiladas?
Sour cream, avocado slices, chopped cilantro, and diced tomatoes work great.
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