Chicken Enchilada Recipe

Name: Chicken Enchilada
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 enchiladas
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken; 8 corn tortillas; 2 cups red enchilada sauce; 2 cups shredded Mexican blend cheese; 1/2 cup sour cream; 1/2 cup chopped fresh cilantro; 1 small onion, diced; 2 cloves garlic, minced; 1 tablespoon vegetable oil; Salt and pepper to taste

Mexican · Main course · 50 min total

Chicken Enchilada recipe videos

A classic Mexican dish featuring tender shredded chicken wrapped in corn tortillas, smothered in a rich red enchilada sauce, and baked with melted cheese. This recipe is easy to follow and delivers authentic flavor.

20
min prep

30
min cook

4
servings

450
kcal/serving

Ingredients

2 cups cooked, shredded chicken
8 corn tortillas
2 cups red enchilada sauce
2 cups shredded Mexican blend cheese
1/2 cup sour cream
1/2 cup chopped fresh cilantro
1 small onion, diced
2 cloves garlic, minced
1 tablespoon vegetable oil
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C).
In a skillet, heat oil over medium heat. Sauté onion and garlic until softened, about 3 minutes.
Add shredded chicken, 1/2 cup enchilada sauce, and 1/2 cup cheese. Stir until cheese melts. Remove from heat.
Warm tortillas in microwave for 30 seconds to make pliable.
Place a generous spoonful of chicken mixture down the center of each tortilla. Roll tightly and place seam-side down in a greased 9x13-inch baking dish.
Pour remaining enchilada sauce over the rolled tortillas. Sprinkle remaining cheese on top.
Bake for 20 minutes, until bubbly and cheese is melted.
Let rest for 5 minutes. Top with sour cream and cilantro before serving.

Tips

For extra flavor, add a can of diced green chiles to the chicken mixture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serve with refried beans and Mexican rice for a complete meal.

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