Enchilada Recipe
Mexican · Main course · 50 min total
Classic chicken enchiladas with a rich red sauce, melted cheese, and all the fixings. This recipe is perfect for a weeknight dinner or a festive gathering.
20
min prep
min prep
30
min cook
min cook
6
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 can (10 oz) red enchilada sauce
- 6 flour tortillas (8-inch)
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced onion
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes.
- In a bowl, combine shredded chicken, cooked onion, sour cream, 1/2 cup cheddar, 1/2 cup Monterey Jack, cilantro, salt, and pepper. Mix well.
- Spread about 1/4 cup of enchilada sauce on the bottom of the prepared baking dish.
- Place a tortilla on a flat surface. Spoon about 1/3 cup of the chicken mixture down the center of the tortilla. Roll it up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas, spreading evenly. Sprinkle the remaining cheeses on top.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Garnish with additional cilantro if desired.
Tips
- For a spicier version, use hot enchilada sauce or add diced jalapeños to the filling.
- Serve with Mexican rice, refried beans, and a dollop of sour cream.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days.
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