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Chicken Enchiladas recipe

Chicken Enchiladas

Need a reliable weeknight dinner that combines comfort, flavor, and ease of preparation? Chicken Enchiladas deliver all three. This classic dish is a staple in many households, offering a satisfying balance of tender chicken, melted cheese, and a rich, savory sauce. Ready in under an hour, it’s a practical yet flavorful meal that’s sure to please the entire family.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 5 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 2 cloves garlic coarsely chopped
  • 1 red bell pepper seeds and ribs removed, coarsely chopped
  • 1/2 yellow onion coarsely chopped
  • 1 tablespoon neutral oil
  • 1 teaspoon ground cumin
  • 2 10-ounce cans or 20 ounces homemade enchilada sauce
  • 8 ounces canned crushed tomatoes
  • 8 ounces shredded cheddar cheese divided
  • 8 ounces shredded Monterey Jack cheese divided
  • 1/4 cup chopped fresh cilantro plus additional for garnish
  • Kosher salt to taste
  • 8 8-inch flour or corn tortillas, warmed
  • Sour cream and lime wedges for serving

Method
 

  1. Preheat the Oven: Set the oven to 350°F (175°C). In a food processor, combine garlic, red bell pepper, and onion. Pulse until the mixture is finely chopped.
  2. Prepare the Sauce Base: In a large skillet over medium-high heat, warm the oil. Add the chopped vegetable mixture and sauté, stirring occasionally, until softened—approximately 6 to 8 minutes. Stir in the ground cumin and cook for another minute, allowing the spice to release its aroma.
  3. Create the Enchilada Sauce: Add the enchilada sauce and crushed tomatoes to the skillet. Simmer over medium heat, stirring occasionally, for about 2 minutes until heated through. Reserve 3/4 cup of this sauce for topping later.
  4. Prepare the Filling: In a medium bowl, combine the shredded chicken, chopped cilantro, 1 cup cheddar cheese, and 1 cup Monterey Jack cheese. Add 1 cup of the sauce mixture and toss to coat evenly. Season with kosher salt to taste.
  5. Assemble the Dish: Spread the remaining sauce mixture evenly over the bottom of a 13-by-9-inch baking dish.
  6. Fill and Roll the Tortillas: Spoon approximately 2/3 cup of the chicken mixture into the center of each warmed tortilla. Roll tightly and place seam side down in the prepared dish, arranging them in a single layer. Continue until all tortillas are filled.
  7. Top and Bake: Pour the reserved 3/4 cup of sauce over the rolled tortillas. Sprinkle with the remaining cheddar and Monterey Jack cheeses. Bake for 15 to 20 minutes, or until the cheese is fully melted and bubbling.

Notes

Remove from the oven and garnish with fresh cilantro. Serve warm with sour cream and lime wedges for a bright, flavorful finish.