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Homemade Easy Chicken Enchiladas

Homemade Easy Chicken Enchiladas
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These Homemade Easy Chicken Enchiladas feature tender chicken, rich cheese, and flavorful enchilada sauce wrapped in soft tortillas, baked to bubbly perfection. Ready in under an hour, this comforting Mexican-inspired dish is perfect for busy weeknights or family gatherings, delivering cheesy, saucy goodness everyone will love.

Ingredients

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Filling

  • 2 cups cooked chicken, shredded or diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Salt, to taste
  • 1/2 cup enchilada sauce (red or green, based on preference)

Tortillas & Cheese

  • 8 flour or corn tortillas
  • 1 1/2 cups shredded cheese blend (cheddar and Monterey Jack)

Optional Garnishes and Additions

  • Fresh cilantro, chopped
  • Sour cream
  • Sliced avocado
  • Pickled jalapeños

Additional Seasonings and Ingredients

  • Oil, for sautéing

Instructions

  1. Prepare the Chicken Filling: Sauté diced onion and garlic in a little oil over medium heat until fragrant and translucent. Add the shredded cooked chicken along with cumin, chili powder, paprika, and a pinch of salt. Stir to combine, then mix in a few spoonfuls of enchilada sauce to keep the chicken juicy and flavorful.
  2. Warm the Tortillas: Soften tortillas by warming them briefly in a dry skillet or microwave wrapped in a damp towel until flexible but not soggy, preventing cracking during rolling.
  3. Assemble the Enchiladas: Lay a warmed tortilla flat and spoon a generous amount of the chicken filling into the center. Sprinkle with shredded cheese, then roll tightly and place seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
  4. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish and sprinkle the reserved shredded cheese over the top to create a cheesy crust when baked.
  5. Bake Until Bubbling: Bake the enchiladas at 375°F (190°C) for about 20 minutes, or until the cheese is melted, bubbly, and the sauce is heated through.

Notes

  • Use warm tortillas to prevent cracking and help enchiladas hold their shape.
  • Don’t overstuff the tortillas to keep rolling easy and eating less messy.
  • Assemble enchiladas the night before and bake fresh for convenient meal prep.
  • Combine cheddar and Monterey Jack cheeses for extra flavor and meltiness.
  • Experiment with homemade or store-bought enchilada sauce to suit your taste and schedule.

Nutrition

Find it online: https://amandafood.com/homemade-easy-chicken-enchiladas/