– **Title**: Best Ever Chicken Enchiladas
– **Ingredients**:
– 2 cups cooked chicken, shredded
– 1 cup sour cream
– 1 cup shredded cheese (cheddar or Monterey Jack)
– 1 can (10 oz) enchilada sauce (red or green)
– 8 flour tortillas
– 1 medium onion, finely chopped
– 1 teaspoon garlic powder
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/2 cup chopped fresh cilantro (optional, for garnish)
– Additional cheese for topping (optional)
– **Instructions**:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the shredded chicken, sour cream, half of the cheese, onion, garlic powder, cumin, salt, and pepper. Mix well until combined.
3. In another bowl, pour in about half of the enchilada sauce to coat the bottom of a 9×13 inch baking dish.
4. Take a tortilla, fill it with about 1/3 cup of the chicken mixture, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat this with the remaining tortillas and chicken mixture.
5. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle with the additional cheese if using.
6. Bake in the preheated oven for 20-25 minutes until heated through and the cheese is bubbly.
7. Remove from the oven, garnish with chopped cilantro if desired, and serve hot. Enjoy your delicious chicken enchiladas!
Key Ingredients & Substitutions
Cooked Chicken: You can use shredded rotisserie chicken for convenience, or leftover chicken works perfectly too. For a vegetarian option, try using black beans or sautéed mushrooms instead!
Cheddar and Monterey Jack Cheese: These cheeses combine great flavors, but don’t hesitate to use any cheese you like. Pepper Jack adds a nice kick, while mozzarella offers a milder taste.
Onion: Yellow onions give a nice sweetness when sautéed, but white onions or even shallots can be used in a pinch. If you’re sensitive to onion, green onions (scallions) are a milder option!
Enchilada Sauce: Canned sauce simplifies things, but homemade sauce is even better! You can easily substitute with salsa or a spicy tomato sauce if you’re out of enchilada sauce.
Cilantro: Fresh cilantro brightens up the dish. If you’re not a fan, parsley works as a great replacement or simply leave it out altogether.
How Do You Ensure the Enchiladas Stay Moist and Flavorful?
Keeping your enchiladas moist and rich in flavor relies heavily on the fillings and sauce. Here’s how to do it:
- Sauté your onions until they are soft and slightly sweet. This adds depth to your filling.
- Don’t skimp on the enchilada sauce! Pouring it generously over the rolled enchiladas helps keep them moist.
- Cover the baking dish during the first half of baking with aluminum foil. This traps steam, making your enchiladas tender.
Letting them cool for a few minutes before serving helps them firm up, making for easier slicing and serving!
How to Make Best Ever Chicken Enchiladas
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup cheddar cheese, shredded (plus extra for topping)
- 1 cup Monterey Jack cheese, shredded
- ½ cup onion, finely chopped
- 1 can (10 oz) enchilada sauce
- 8 small flour tortillas
- ½ cup fresh cilantro, chopped (for garnish)
Seasonings and Oil:
- 2 tbsp vegetable oil
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
The total time for this delicious recipe is about 45 minutes. You’ll spend about 15 minutes on preparation and cooking will take around 20-25 minutes in the oven. It’s a quick and easy way to enjoy a fantastic dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). This ensures the enchiladas cook evenly.
2. Sauté the Onion:
In a skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. This will add great flavor to your enchiladas!
3. Mix the Filling:
In a large bowl, combine the shredded chicken, 1 cup of cheddar cheese, Monterey Jack cheese, cumin, garlic powder, salt, and pepper. Mix everything together until well combined. This cheesy chicken mixture is the heart of your enchiladas!
4. Prepare the Baking Dish:
Pour half of the enchilada sauce into the bottom of a 9×13 inch baking dish. This will keep your enchiladas nice and moist while they bake.
5. Roll the Tortillas:
Take a tortilla, fill it with a portion of the chicken mixture, and roll it up tightly. Place the tortilla seam side down in the baking dish. Repeat this with the remaining tortillas and chicken mixture until the baking dish is filled.
6. Top with Sauce and Cheese:
Pour the remaining enchilada sauce over the top of the rolled enchiladas, making sure they are well-covered. Then, sprinkle additional cheese over the top for that lovely gooeyness.
7. Bake to Perfection:
Slide your baking dish into the preheated oven and bake for 20-25 minutes. You’re looking for the cheese to be melted and bubbly, which makes everything even more delicious!
8. Cool and Garnish:
Once baked, carefully remove the enchiladas from the oven and let them cool slightly. Before serving, sprinkle the fresh chopped cilantro over the top for an added burst of flavor. Enjoy your best ever chicken enchiladas!
## FAQ
Can I Use Rotisserie Chicken Instead of Cooking My Own?
Absolutely! Rotisserie chicken is a fantastic time-saver. Just shred the chicken from the rotisserie and use it in the recipe without needing to cook it first. This will keep your enchiladas flavorful and add a bit of smoky taste too!
What Can I Substitute for Flour Tortillas?
If you need a gluten-free option, you can use corn tortillas instead. Just be sure to warm them slightly before rolling to prevent them from cracking. You could also try using whole wheat tortillas for a healthier alternative!
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, or you can use the microwave for a quicker option.
Can I Make These Enchiladas Ahead of Time?
Definitely! You can assemble the enchiladas up to a day in advance. Just cover them tightly with foil and refrigerate. When ready to bake, remove the foil and add a few extra minutes to the cooking time, ensuring they are hot throughout.
