Chicken Enchiladas
The ultimate comfort food, Chicken Enchiladas are rich, cheesy, and absolutely delicious. This easy weeknight dinner is perfect for gatherings or cozy nights in. You won't be able to resist making it tonight!
Equipment
- Chef's Knife
- Cutting Board
- Oven
- Baking Sheet
Ingredients
- 2 1/2 cups homemade enchilada sauce 1 batch
- 14 (6-inch) corn tortillas
- 3 1/2 cups cooked shredded chicken
- 1 1/2 cups shredded cheddar cheese mild or medium
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 400 degrees F. It’s important to make sure your oven is hot enough for that delicious cheesy topping later on. Prepare two casserole dishes by spraying them with non-stick cooking spray. This will help prevent the enchiladas from sticking.
- Spread about 3 tablespoons of the enchilada sauce evenly in each prepared dish. This not only adds flavor but also keeps the enchiladas from drying out as they bake.
- Heat an electric griddle over moderately high heat. Once it's hot, carefully add the corn tortillas (as many as can fit in a single layer). Cook each tortilla for about 10 seconds on each side, just until they’re slightly pliable. This step is crucial to avoid breaking the tortillas when you roll them.
- Immediately transfer the cooked tortillas to a gallon-sized resealable bag. Seal the bag to keep the tortillas warm and pliable while you continue with the rest. Repeat this process until all tortillas are cooked.
- In a bowl, toss together the cheddar cheese and Monterey Jack cheese. Set aside about two-thirds of the cheese (or 2 cups) for topping later. This combination of cheeses adds a rich, creamy texture to the enchiladas.
- Now, working with about five tortillas at a time, spread about 1/4 cup of the shredded chicken in a row across the center of each tortilla. Then, add about 1 tablespoon of cheese and a scant tablespoon of the enchilada sauce on top of the chicken.
- Gently roll up each tortilla tightly and transfer them to the prepared baking dish, fitting about seven enchiladas per dish. Repeat until all tortillas and filling are used.
- Drizzle the remaining enchilada sauce over the filled tortillas, using a spoon to ensure the sauce seeps down between each enchilada. This will keep everything nice and moist while baking.
- Finally, sprinkle the reserved cheese over the top of the enchiladas. Place them in the preheated oven and bake until the cheese is melted and bubbly, about 10 minutes. You’ll know they’re ready when the cheese is golden and delicious.
- If desired, garnish with sliced avocados, diced tomatoes, diced onions, cilantro, sour cream, or hot sauce. I often skip the garnishes, but they add a lovely pop of color and flavor. Serve immediately and enjoy the smiles around the table!
Notes
- Tip 1: Shredded chicken breasts or thighs work great. Leftover chicken or rotisserie chicken is a good option.