Here’s a straightforward and delicious chicken enchilada recipe that’s sure to become a favorite. It’s easy to prepare, packed with flavor, and perfect for feeding a crowd or enjoying as leftovers.
Ingredients:
- For the Chicken:
- 2 large chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- For the Enchiladas:
- 2 cups shredded cooked chicken
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup sour cream
- 1 can (15 oz) red enchilada sauce (or homemade)
- 10-12 corn tortillas (or flour if preferred)
- 1/2 cup finely chopped onion
- 1/2 cup chopped cilantro
- 1 cup diced tomatoes (optional)
- Lime wedges for garnish
Instructions:
- Cook the Chicken: Preheat the oven to 375°F (190°C). Rub the chicken breasts with olive oil, cumin, paprika, garlic powder, onion powder, salt, and pepper. Place them on a baking sheet and bake for 25-30 minutes or until fully cooked and juices run clear. Let the chicken cool slightly, then shred it using two forks.
- Prepare the Enchiladas: In a large bowl, mix the shredded chicken with 1 cup of shredded cheese and sour cream. Adjust seasoning with salt and pepper if needed.
- Assemble the Enchiladas: Heat the tortillas in a dry skillet or microwave them for a few seconds to make them pliable. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take a tortilla, spoon about 2-3 tablespoons of the chicken mixture down the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.
- Top and Bake: Pour the remaining enchilada sauce evenly over the top of the tortillas. Sprinkle with the remaining shredded cheese and the chopped onion. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped cilantro, diced tomatoes, and lime wedges if desired. Serve with a side of rice and beans or a fresh salad.
Enjoy your homemade chicken enchiladas that are flavorful, comforting, and just the right amount of cheesy!
Here’s a simple and delicious recipe that uses rotisserie chicken, red enchilada sauce, and loads of cheese. It’s perfect for a quick dinner or to impress guests with minimal effort!
Cheesy Rotisserie Chicken Enchilada Casserole
Ingredients:
- 1 rotisserie chicken, shredded
- 2 cups red enchilada sauce (store-bought or homemade)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 8 small flour tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup chopped onions
- 1 cup diced bell peppers (any color)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions:
- Preheat Oven and Prepare Ingredients: Preheat your oven to 375°F (190°C). Shred the rotisserie chicken and set it aside. In a skillet, heat the olive oil over medium heat.
- Cook Vegetables: Add the chopped onions, bell peppers, and garlic to the skillet. Sauté for about 5 minutes, until the onions are translucent and the peppers are tender. Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 2 minutes to combine the flavors.
- Assemble the Casserole: Spread a thin layer of red enchilada sauce on the bottom of a 9×13-inch baking dish. Place 4 of the tortillas on top, overlapping them as needed. Layer half of the shredded chicken over the tortillas, followed by half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese and ½ cup of mozzarella cheese.
- Repeat Layers: Top with another layer of tortillas, the remaining chicken, the remaining vegetable mixture, and then the remaining enchilada sauce. Sprinkle the remaining cheddar and mozzarella cheese evenly over the top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Let the casserole cool for a few minutes before serving. Garnish with chopped cilantro, if desired. This casserole pairs wonderfully with a side salad or some sour cream and salsa.
Here’s a delicious and easy recipe for chicken enchiladas that’s perfect for busy weeknights. Using pre-cooked chicken and store-bought enchilada sauce makes this meal quick and convenient, allowing you to have dinner on the table in under an hour.
Ingredients:
- 2 cups shredded pre-cooked chicken
- 1 can (15 oz) store-bought red enchilada sauce
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 8-10 corn or flour tortillas
- 1 cup diced onions (optional)
- 1 cup sliced black olives (optional)
- 1/2 cup chopped cilantro (optional)
- 1/2 cup sour cream (optional for serving)
- 1 lime, cut into wedges (optional for serving)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Ingredients: If using, dice the onions and slice the black olives. Set aside.
- Mix Chicken and Sauce: In a medium bowl, combine the shredded chicken with 1/2 cup of the enchilada sauce. Mix well until the chicken is evenly coated.
- Assemble Enchiladas: Heat the tortillas in a dry skillet over medium heat for a few seconds on each side to make them pliable. Spread a small amount of enchilada sauce on the bottom of a baking dish. Place about 2-3 tablespoons of the chicken mixture in the center of each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded cheese evenly on top. Add any optional ingredients like diced onions or sliced olives if desired.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and let the enchiladas sit for a few minutes before serving. Garnish with chopped cilantro if desired. Serve with sour cream and lime wedges on the side.
These chicken enchiladas are a versatile and comforting dish that can be customized to suit your tastes. With the ease of pre-cooked chicken and store-bought sauce, they are a practical choice for busy weeknights while still being flavorful and satisfying. Enjoy!
Enchiladas are a fantastic dish to prepare in advance and freeze for a busy week ahead. Once baked, they hold up remarkably well in the freezer, making them an excellent option for meal prepping. Here’s a simple guide to making and storing enchiladas so you can enjoy them whenever you need a quick, satisfying meal.
Ingredients for Enchiladas:
- Corn or flour tortillas
- Cooked and seasoned filling (e.g., shredded chicken, beef, or a vegetarian option like beans and cheese)
- Enchilada sauce (store-bought or homemade)
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Optional: chopped onions, cilantro, or sour cream for garnish
Instructions:
- Prepare the Filling: Cook your chosen filling, seasoning it well. For chicken, you might sauté it with onions and spices; for a vegetarian option, you can mix beans with spices and cheese.
- Assemble the Enchiladas: Lay out each tortilla and place a portion of the filling down the center. Roll the tortilla tightly around the filling and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
- Add Sauce and Cheese: Pour enchilada sauce evenly over the top of the rolled tortillas, making sure they are well covered. Sprinkle a generous layer of shredded cheese on top.
- Bake: Preheat your oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes, or until the cheese is bubbly and slightly browned.
- Cool and Freeze: Allow the enchiladas to cool completely before freezing. Wrap the pan tightly in plastic wrap and then foil, or transfer individual servings to airtight containers. They can be frozen for up to three months.
To Reheat: When you’re ready to enjoy your enchiladas, thaw them in the refrigerator overnight. Reheat in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until heated through. If you’re in a hurry, you can microwave individual portions, though the oven method will give you a better texture.
Sides to Serve:
- Mexican Rice: Fluffy and full of flavor, Mexican rice complements enchiladas perfectly. Cooked with tomatoes, garlic, and spices, it’s a simple yet tasty addition.
- Avocado Salad: A fresh avocado salad adds a creamy, tangy contrast to the hearty enchiladas. Toss ripe avocados with cherry tomatoes, red onion, cilantro, lime juice, and a touch of olive oil.
- Homemade Salsa: A zesty homemade salsa brings an extra layer of flavor to your meal. Combine tomatoes, onions, jalapeños, cilantro, lime juice, and a pinch of salt for a refreshing side.
With these enchiladas, sides, and proper freezing techniques, you’ll have a delicious and convenient meal ready whenever you need it. Enjoy!