Description
This Chicken Enchiladas recipe features tender shredded chicken seasoned with cumin and garlic powder, combined with diced green chilies and Mexican cheese, all rolled in warm flour tortillas and baked in a flavorful homemade enchilada sauce. A comforting and delicious Mexican-inspired dish perfect for a family dinner.
Ingredients
Enchilada Sauce
- 2 cups homemade enchilada sauce (or store-bought)
Filling
- 3 cups cooked shredded chicken
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp salt
- 4 oz. can diced green chilies
- ¾ cup shredded Mexican cheese (for filling)
Assembly
- 8 flour tortillas
- 2 ½ cups shredded Mexican cheese (total, including filling)
Instructions
- Shred: Begin by shredding the cooked chicken. If you haven’t prepared the enchilada sauce yet, make it now or set aside store-bought sauce.
- Mix: In a large bowl, combine the shredded chicken with ground cumin, garlic powder, and salt. Stir to evenly distribute the seasonings. Add the diced green chilies and ¾ cup of shredded Mexican cheese to the mixture, then mix well to combine all ingredients.
- Warm Tortillas: Preheat your oven to 350°F (175°C). Warm the flour tortillas to make them pliable, either by microwaving them according to package instructions or heating them briefly in a dry skillet over the stovetop.
- Prepare Baking Dish: Spread ½ cup of enchilada sauce evenly across the bottom of a 9×13-inch baking dish to prevent sticking and infuse flavor.
- Fill and Roll: Spoon about ¼ to ⅓ cup of the chicken mixture onto each warmed tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat until all tortillas are filled and arranged in the dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded Mexican cheese on top to cover.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is fully melted and bubbly on top.
- Serve: Remove from oven and serve hot with your favorite toppings such as sour cream, chopped cilantro, or sliced avocado. Enjoy!
Notes
- Warming the tortillas before filling makes them more flexible and prevents cracking.
- You can substitute the flour tortillas with corn tortillas if preferred, but they may need to be softened differently.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- To make the dish spicier, add chopped jalapeños or extra green chilies to the filling.
- Homemade enchilada sauce enhances flavor, but store-bought options work well for convenience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
