Karol Smith
Mexican-Style Cheesy Chicken Enchiladas
Chicken enchiladas are a traditional Mexican dish that features tortillas filled with a savory mix of chicken, cheese, and spices, all smothered in a rich, flavorful enchilada sauce. This recipe combines tender, shredded chicken with a blend of cheeses, and a zesty homemade sauce for a meal that’s sure to impress. Perfect for family dinners or gatherings, these enchiladas bring a taste of Mexico to your table.
Ingredients:
– 2 cups cooked, shredded chicken (rotisserie chicken works great)
– 1 1/2 cups shredded cheddar cheese
– 1 1/2 cups shredded Monterey Jack cheese
– 8 large flour tortillas
– 2 cups enchilada sauce (store-bought or homemade)
– 1/2 cup chopped onions
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– 1/4 cup chopped fresh cilantro, for garnish
– Sour cream and sliced avocado, for serving (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Prepare the filling: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic. Sauté until the onions become translucent, about 5 minutes. Add the shredded chicken, ground cumin, smoked paprika, salt, and pepper. Stir to combine and cook for an additional 2 minutes. Remove from heat and set aside.
3. Mix the cheeses: In a bowl, combine the shredded cheddar and Monterey Jack cheeses. Set aside about 1/2 cup for topping the enchiladas.
4. Assemble the enchiladas: Lay a tortilla flat on a clean surface. Place a generous amount of the chicken mixture down the center of the tortilla. Sprinkle with a handful of the cheese mixture. Roll up the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.
5. Top with sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas in the baking dish. Ensure all tortillas are well-covered. Sprinkle the reserved 1/2 cup of cheese over the top.
6. 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 minutes, or until the cheese is melted and bubbly.
7. Serve: Garnish with chopped fresh cilantro. Serve hot with optional sour cream and sliced avocado on the side.
Enjoy these rich and zesty enchiladas for a delightful and comforting meal that’s bursting with Mexican flavors!
