CHICKEN ENCHILADAS
Join me on a culinary journey with these mouthwatering chicken enchiladas! Discover the secrets to making them perfectly. Don't forget to share the recipe and subscribe for more delicious delights!
Equipment
- 1 oven
- 1 large sauce pan
- 1 baking dish
Ingredients
- 3-4 cups cooked shredded chicken
- 1 med onion
- 1 tsp olive oil
- 1 c. sour cream
- 1/2 c. chopped cilantro
- 1 jalapeno diced
- 2 cloves garlic minced
- 1 large can enchilada sauce
- 4 c. shredded Mexican cheese blend
- 10-16 flour tortillas
Instructions
- Heat oven to 350 degrees
- In a large sauce pan over medium heat add a tsp of olive oil. Add onions, garlic and jalapeno, cook until translucent. Stir often.
- Combine chicken to onion mixture and stir to combine
- Pour ½ c enchilada sauce over chicken and onion mixture, add sour cream and cilantro. Stir to combine.
- Turn off the heat and add 2 c. of the shredded cheese.
- Spray a 9 X 13 baking dish with non-stick spray, pour just enough enchilada sauce to cover the bottom.
- To fill tortillas put 1-2 tablespoons of sauce on the tortilla and add ¼-1/2 cups of the chicken mixture.
- Roll tortillas and place in the baking dish. Repeat until chicken mixture is used up.
- Pour remaining sauce over the enchiladas and spread evenly.
- Top with remaining cheese and cover with foil sprayed with non-stick spray so the cheese doesn't stick.
- Bake 20 minutes, remove foil and bake another 10-15 minutes until cheese is bubbly and melted.
- Garnish with more cilantro.
Video
Notes
- Taste Testing is Key: Don't be shy about tasting as you go. This is the best way to ensure your enchiladas are seasoned to perfection. Adjust spices, salt, and other seasonings to suit your taste buds.
- Tortilla Warm-Up: Warming up tortillas is not just about making them pliable; it also enhances their flavor. A quick sizzle in a dry skillet can work wonders.
- Cheese Matters: The type of cheese you use can make a big difference. While cheddar is a classic choice, you can experiment with Monterey Jack, queso fresco, or a blend for unique flavors.
- Don't Overdo the Filling: Overstuffing can lead to messy enchiladas. A moderate amount of filling allows for easy rolling and a tidy result.
- Rest and Settle: After baking, give your enchiladas a few minutes to rest before serving. This allows the flavors to settle and ensures they hold together when you plate them.