Authentic Chicken Enchilada Recipe
Use corn tortillas for traditional enchiladas; flour tortillas can be substituted if preferred. Plan about 1/3 cup filling per tortilla; a 9×13-inch dish fits the rolled enchiladas well. Bake covered first to heat through, then uncover to finish. Make-ahead and freeze: Assemble in a disposable aluminum pan. Freeze unbaked, or bake then cool, cover tightly with foil, and freeze up to 3 months. Thaw in the fridge overnight and bake per recipe instructions. Leftovers: Store cooled enchiladas in an airtight container in the fridge for up to 3 days. Protein swap: Use cooked shredded pork or beef in place of chicken. Toppings: Try shredded cabbage, queso fresco, radishes, avocado, cilantro, and lime for freshness and texture.
Time: Prep: 20 mins, Cook: 25 mins, Total: 45 mins
Servings: 7-8
Ingredients
- 14 to 16 corn tortillas
- 3 cups cooked shredded chicken (or swap pork or beef)
- 2 cups shredded Mexican cheese blend
- 2 cups homemade red enchilada sauce
- Optional toppings: shredded cabbage, crumbled queso fresco, sliced radishes, sliced avocado, chopped cilantro, lime wedges
Instructions
- Preheat the oven to 350°F. Set out a mixing bowl and a 9×13-inch baking dish. Spray the baking dish with nonstick cooking spray.
- In the bowl, combine the shredded chicken and Mexican cheese blend. Toss well to mix.
- Lay the tortillas out on a clean work surface. Portion the chicken and cheese mixture on one side of each tortilla (about 1/3 cup per tortilla).
- Roll the tortillas around the chicken and cheese mixture. Place each tortilla roll in the baking dish seam-side down.
- Pour the homemade red enchilada sauce over the top of the enchiladas and spread to cover all tortillas.
- Cover the pan with foil and bake for 20 minutes. Uncover and bake an additional 5 minutes.
- Top with desired toppings such as crumbled queso fresco and cilantro or other fresh crunchy veggies.