Enchiladas Recipe
Mexican · Main course · 50 min total
Classic Mexican enchiladas filled with seasoned shredded chicken, smothered in a rich red enchilada sauce, and topped with melted cheese. This home-cook recipe is easy to follow and delivers authentic flavor.
20
min prep
min prep
30
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 can (10 oz) red enchilada sauce
- 8 corn tortillas
- 1/4 cup vegetable oil
- 1/2 cup sour cream (optional)
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat 1 tbsp oil over medium heat. Sauté onion and garlic until soft, about 3 minutes. Add shredded chicken and 1/4 cup enchilada sauce; stir to combine. Remove from heat.
- In a separate small skillet, heat remaining oil. Lightly fry each tortilla for about 10 seconds per side until soft. Drain on paper towels.
- Place about 2 tablespoons of chicken mixture down the center of each tortilla. Roll up tightly and place seam-side down in a greased 9x13-inch baking dish.
- Pour remaining enchilada sauce over the rolled tortillas. Sprinkle with shredded cheese.
- Bake for 20 minutes, until cheese is melted and bubbly.
- Let stand for 5 minutes. Garnish with sour cream and cilantro before serving.
Tips
- For a spicier version, use hot enchilada sauce or add diced jalapeños to the filling.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with Mexican rice and refried beans for a complete meal.
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