Can I assemble the Chicken Enchiladas Recipe in the morning and bake at dinner?

Yes. Cover and refrigerate up to 24 hours. Add 5 to 10 extra minutes to bake time.

My sauce tastes flat. What helps fast?

Add a pinch of salt, a tiny bit of sugar, and a squeeze of lime. Taste and tweak.

Corn tortillas keep splitting. Any other trick?

Quick-dip in warm oil for 5 seconds per side, then roll. It works like a charm.

Can I add veggies without making them watery?

Sauté veggies first to release moisture, then mix into the filling.

How do I reheat without drying out?

Cover loosely, reheat low and slow, and add a spoon of sauce if needed. For another easy chicken dinner to rotate in, try this sweet-savory option: Crockpot BBQ Chicken .

Chicken Enchiladas Recipe

Description

Delicious and comforting Chicken Enchiladas with a juicy filling, soft tortillas, and a cheesy topping, perfect for weeknight dinners.

Ingredients

Main Ingredients

2 cups cooked chicken, shredded (Use rotisserie or poached chicken for convenience.)
10 to 12 pieces corn tortillas or 8 soft flour tortillas (Warm and lightly oil corn tortillas to avoid cracking.)
2 cups red enchilada sauce, divided (Store-bought or homemade; ensure sufficient for coverage.)
1.5 cups shredded cheese blend (Monterey Jack and cheddar recommended.)
1 small onion diced (For depth of flavor.)
2 cloves garlic, minced (Essential for seasoning.)
1 tablespoon olive oil (For sautéing onions.)
1 teaspoon ground cumin (Adds warmth to the dish.)
1 teaspoon chili powder (For spice; adjust based on heat preference.)
1 teaspoon kosher salt (Plus more to taste.)
1 to 2 tablespoons chopped cilantro (Optional for garnish and flavor.)
Juice of 1 lime lime (Optional, for brightness.)

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Instructions

Preparation

Preheat the oven to 375°F (190°C). Grease a 9×13 pan and spread a thin layer of sauce across the bottom.

Cooking Aromatics

Sauté the diced onion in olive oil until soft, then add minced garlic for an additional 30 seconds.

Prepare Chicken Mixture

Stir in shredded chicken, cumin, chili powder, salt, and 2 to 3 tablespoons of sauce, with a squeeze of lime. Remove from heat.
Fold in a handful of cheese if desired.

Warm Tortillas

Wrap tortillas in a damp towel and microwave for 30 to 45 seconds, or lightly warm in a pan with a brush of oil.

Assembly

Add a few tablespoons of chicken mixture to each tortilla, roll snugly, and place seam-side down in the sauced pan.

Add Sauce and Cheese

Pour the remaining sauce over the top, ensuring every tortilla is coated. Sprinkle with cheese.

Bake

Bake for 18 to 22 minutes until bubbly. Broil for an additional 1 to 2 minutes for extra color if desired.

Resting

Let sit for 5 to 10 minutes before serving to allow the sauce to settle.

Notes

Warm and lightly oil corn tortillas to prevent cracking. Mix a little sauce into the filling to keep it juicy. Adjust sauce quantity based on preference for top coverage. Resting ensures better texture.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: dinner, Main Course
Cuisine: Mexican