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Ultimate Chicken Enchiladas Flavorful Dinner Recipe

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- 2 cups shredded cooked chicken - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup diced bell peppers (mix of red and green for color) - 1 small onion, finely chopped - 2 cloves garlic, minced The main ingredients create a tasty filling for the enchiladas. I love using shredded chicken because it’s easy to mix and adds protein. Black beans give a nice texture and extra fiber. Corn kernels bring sweetness, making the dish more balanced. Diced bell peppers add color and crunch, while onion and garlic boost the flavor. - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper Key seasonings are essential for flavor. Ground cumin gives a warm, earthy taste. Chili powder adds a bit of heat and depth. Don't forget salt and pepper to enhance all the flavors. - 1 tablespoon olive oil - 1 cup sour cream - 1 cup shredded cheese (cheddar or a flavorful blend) - 8 large flour tortillas - 2 cups enchilada sauce (store-bought or homemade) - Fresh cilantro, for garnish Additional ingredients complete the dish. Olive oil is great for sautéing the veggies. Sour cream adds creaminess to the filling. Shredded cheese gives that melty goodness on top. Flour tortillas hold everything together and make it easy to eat. Enchilada sauce keeps the dish moist and adds rich flavor. Fresh cilantro at the end brightens the whole meal with a burst of freshness. {{ingredient_image_2}} - Preheat oven to 375°F (190°C). - In a large skillet, heat 1 tablespoon of olive oil over medium heat. - Add chopped onion and diced bell peppers. Sauté for about 5 minutes. - Stir in minced garlic, ground cumin, and chili powder. Cook for 1 more minute. - In a mixing bowl, combine shredded chicken, black beans, and corn. - Add the sautéed veggies and half of the shredded cheese. - Mix in sour cream and season with salt and pepper. Stir well. - Lay a tortilla flat on a clean surface. - Spoon in about 1/4 cup of the chicken filling in the center. - Roll the tortilla tightly, tucking in the sides. Place seam side down in a greased baking dish. - Repeat with the remaining tortillas and filling until all are in the dish. - Pour enchilada sauce evenly over the rolled tortillas. - Top with the remaining shredded cheese for a gooey finish. - Cover the dish with aluminum foil. Bake for 20 minutes. - Remove foil and bake for another 10 minutes until cheese is bubbly and golden. - Remove the enchiladas from the oven. Let them cool for a few minutes. - Just before serving, sprinkle with fresh cilantro for a vibrant touch. To avoid tearing, warm the tortillas first. Heat them briefly in a dry skillet or wrap them in a damp towel and microwave for about 30 seconds. This softens the tortillas and makes them easier to roll. For rolling enchiladas, lay a tortilla flat. Spoon about 1/4 cup of filling in the center. Start at one end and roll it up tightly. Tuck in the sides as you go. This keeps the filling inside and helps with neatness. For a homemade enchilada sauce, mix canned tomatoes, chili powder, and garlic. Simmer it for about 15 minutes to deepen the flavor. You can also add a pinch of cinnamon for a unique twist. Using smoked cheese adds a new layer of taste. Try mixing in spices like smoked paprika, cayenne, or even some fresh herbs to elevate the dish. Presentation matters! Serve the enchiladas on a warm platter. Top them with a dollop of sour cream and a sprinkle of fresh cilantro. This adds color and a burst of flavor. For sides, crispy tortilla chips and zesty salsa pair perfectly. The crunch of the chips balances the softness of the enchiladas. Pro Tips Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken to save time on cooking and shredding. Cheese Variations: Experiment with different types of cheese such as pepper jack or queso fresco for added flavor. Homemade Enchilada Sauce: Consider making your own enchilada sauce for a fresher taste. There are many quick recipes available online. Make Ahead: You can assemble the enchiladas ahead of time and store them in the fridge or freezer. Just add extra baking time if cooking from frozen. {{image_4}} You can swap ingredients for a unique twist. For protein, use shredded jackfruit or tofu for a vegetarian option. This gives you a tasty meat-free meal. You can also mix in different beans. Try pinto or kidney beans for a fun change. Want more veggies? Add spinach, zucchini, or mushrooms to your filling. Each choice adds a new flavor and texture. Enchilada sauce is key to flavor. Red enchilada sauce is rich and spicy. It pairs well with chicken and adds a classic taste. Green enchilada sauce is tangy and bright. It’s made from tomatillos and green chilies. Both are great, so pick your favorite! If you want something creamy, try a white sauce. This sauce uses sour cream and cheese for a rich, smooth topping. If you're gluten-free, use corn tortillas instead of flour. They hold up well and add a nice crunch. For dairy-free needs, look for vegan cheese and plant-based sour cream. These swaps help you enjoy enchiladas without missing out. Always check labels to ensure they meet your dietary needs. To store leftover enchiladas, let them cool first. Place them in an airtight container. You can keep them in the fridge for about 3 to 4 days. To keep them fresh, try to cover them well. This helps prevent them from drying out or picking up other odors. You can freeze enchiladas both before and after baking. If you freeze them before, wrap each enchilada tightly. Place them in a freezer-safe dish and cover it well. They can last up to 2 months. If you bake them first, let them cool completely. Then, cover and freeze. To thaw, move them to the fridge overnight before reheating. To reheat enchiladas, use an oven for best results. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish, cover with foil, and heat for 20 minutes. If they are frozen, it can take longer. You can also use a microwave. Just heat them in short bursts, checking often to avoid drying out. Enjoy your tasty meal! Can I make enchiladas ahead of time? Yes, you can make enchiladas ahead. Prepare the filled tortillas and place them in the baking dish. Cover with foil and store in the fridge for up to 24 hours. When ready, bake as directed, adding a few extra minutes to the cooking time. What to serve with chicken enchiladas? I love serving chicken enchiladas with crispy tortilla chips and zesty salsa. A fresh salad or guacamole pairs well too. You might also try Mexican rice or refried beans for a complete meal. Can I use cooked rotisserie chicken? Absolutely! Rotisserie chicken is a great shortcut. Just shred the chicken and use it in the filling. It adds flavor and saves time, making your meal prep quick and easy. How can I make enchiladas spicier? To spice up your enchiladas, add diced jalapeños to the filling. You can also use a spicier enchilada sauce. For an extra kick, sprinkle some cayenne pepper into the filling mix. What's the best way to reheat leftovers? Reheat leftovers in the oven. Preheat it to 350°F (175°C). Cover the enchiladas with foil and bake for about 15-20 minutes. This keeps them moist and prevents the tortillas from getting hard. How to keep enchiladas from getting soggy? To prevent soggy enchiladas, ensure you don’t over-saturate them with sauce. Use just enough sauce to coat but not drown. Bake covered for part of the time, then uncover to crisp up the cheese. In this guide, we covered how to make ultimate chicken enchiladas. We explored the key ingredients, seasonings, and step-by-step instructions. Tips for perfecting your enchiladas and tasty variations were also highlighted. Remember to store any leftovers properly for the best flavor. Enjoy experimenting with different ingredients and sauces to make this dish your own. With these insights, you can create a meal that delights every time you serve it. Dive in and enjoy your culinary adventure!

WANT TO SAVE THIS RECIPE?

Looking for a new dinner idea that’s both easy and delicious? My Ultimate Chicken Enchiladas recipe is your answer! Packed with tasty ingredients like shredded chicken, black beans, and friendly spices, this dish brings vibrant flavors to your table. I’ll walk you through simple steps, handy tips, and fun variations. Get ready to impress tonight with a meal that everyone will love. Let’s dive in!

Why I Love This Recipe

  1. Flavorful Filling: The combination of shredded chicken, black beans, and corn creates a deliciously hearty filling that’s packed with flavor and nutrition.
  2. Easy to Customize: This recipe is highly adaptable; you can swap in your favorite vegetables or proteins to make it your own.
  3. Perfect for Meal Prep: These enchiladas reheat beautifully, making them ideal for quick dinners throughout the week.
  4. Family-Friendly: With their cheesy topping and savory filling, these enchiladas are sure to please both kids and adults alike.

Ingredients

Main Ingredients for Ultimate Chicken Enchiladas

– 2 cups shredded cooked chicken

– 1 cup black beans, rinsed and drained

– 1 cup corn kernels (fresh or frozen)

– 1 cup diced bell peppers (mix of red and green for color)

– 1 small onion, finely chopped

– 2 cloves garlic, minced

The main ingredients create a tasty filling for the enchiladas. I love using shredded chicken because it’s easy to mix and adds protein. Black beans give a nice texture and extra fiber. Corn kernels bring sweetness, making the dish more balanced. Diced bell peppers add color and crunch, while onion and garlic boost the flavor.

Key Seasonings

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– Salt and pepper

Key seasonings are essential for flavor. Ground cumin gives a warm, earthy taste. Chili powder adds a bit of heat and depth. Don’t forget salt and pepper to enhance all the flavors.

Additional Ingredients

– 1 tablespoon olive oil

– 1 cup sour cream

– 1 cup shredded cheese (cheddar or a flavorful blend)

– 8 large flour tortillas

– 2 cups enchilada sauce (store-bought or homemade)

– Fresh cilantro, for garnish

Additional ingredients complete the dish. Olive oil is great for sautéing the veggies. Sour cream adds creaminess to the filling. Shredded cheese gives that melty goodness on top. Flour tortillas hold everything together and make it easy to eat. Enchilada sauce keeps the dish moist and adds rich flavor. Fresh cilantro at the end brightens the whole meal with a burst of freshness.

Step-by-Step Instructions

Preparation Steps

– Preheat oven to 375°F (190°C).

– In a large skillet, heat 1 tablespoon of olive oil over medium heat.

– Add chopped onion and diced bell peppers. Sauté for about 5 minutes.

– Stir in minced garlic, ground cumin, and chili powder. Cook for 1 more minute.

Making the Filling

– In a mixing bowl, combine shredded chicken, black beans, and corn.

– Add the sautéed veggies and half of the shredded cheese.

– Mix in sour cream and season with salt and pepper. Stir well.

Assembling Enchiladas

– Lay a tortilla flat on a clean surface.

– Spoon in about 1/4 cup of the chicken filling in the center.

– Roll the tortilla tightly, tucking in the sides. Place seam side down in a greased baking dish.

– Repeat with the remaining tortillas and filling until all are in the dish.

Baking Instructions

– Pour enchilada sauce evenly over the rolled tortillas.

– Top with the remaining shredded cheese for a gooey finish.

– Cover the dish with aluminum foil. Bake for 20 minutes.

– Remove foil and bake for another 10 minutes until cheese is bubbly and golden.

Final Touches

– Remove the enchiladas from the oven. Let them cool for a few minutes.

– Just before serving, sprinkle with fresh cilantro for a vibrant touch.

Tips & Tricks

Perfecting the Enchiladas

To avoid tearing, warm the tortillas first. Heat them briefly in a dry skillet or wrap them in a damp towel and microwave for about 30 seconds. This softens the tortillas and makes them easier to roll.

For rolling enchiladas, lay a tortilla flat. Spoon about 1/4 cup of filling in the center. Start at one end and roll it up tightly. Tuck in the sides as you go. This keeps the filling inside and helps with neatness.

Enhancing Flavor

For a homemade enchilada sauce, mix canned tomatoes, chili powder, and garlic. Simmer it for about 15 minutes to deepen the flavor. You can also add a pinch of cinnamon for a unique twist.

Using smoked cheese adds a new layer of taste. Try mixing in spices like smoked paprika, cayenne, or even some fresh herbs to elevate the dish.

Serving Ideas

Presentation matters! Serve the enchiladas on a warm platter. Top them with a dollop of sour cream and a sprinkle of fresh cilantro. This adds color and a burst of flavor.

For sides, crispy tortilla chips and zesty salsa pair perfectly. The crunch of the chips balances the softness of the enchiladas.

Pro Tips

  1. Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken to save time on cooking and shredding.
  2. Cheese Variations: Experiment with different types of cheese such as pepper jack or queso fresco for added flavor.
  3. Homemade Enchilada Sauce: Consider making your own enchilada sauce for a fresher taste. There are many quick recipes available online.
  4. Make Ahead: You can assemble the enchiladas ahead of time and store them in the fridge or freezer. Just add extra baking time if cooking from frozen.

Variations

Substitutions for Ingredients

You can swap ingredients for a unique twist. For protein, use shredded jackfruit or tofu for a vegetarian option. This gives you a tasty meat-free meal. You can also mix in different beans. Try pinto or kidney beans for a fun change. Want more veggies? Add spinach, zucchini, or mushrooms to your filling. Each choice adds a new flavor and texture.

Different Sauces

Enchilada sauce is key to flavor. Red enchilada sauce is rich and spicy. It pairs well with chicken and adds a classic taste. Green enchilada sauce is tangy and bright. It’s made from tomatillos and green chilies. Both are great, so pick your favorite! If you want something creamy, try a white sauce. This sauce uses sour cream and cheese for a rich, smooth topping.

Dietary Modifications

If you’re gluten-free, use corn tortillas instead of flour. They hold up well and add a nice crunch. For dairy-free needs, look for vegan cheese and plant-based sour cream. These swaps help you enjoy enchiladas without missing out. Always check labels to ensure they meet your dietary needs.

Storage Info

Refrigeration Tips

To store leftover enchiladas, let them cool first. Place them in an airtight container. You can keep them in the fridge for about 3 to 4 days. To keep them fresh, try to cover them well. This helps prevent them from drying out or picking up other odors.

Freezing Instructions

You can freeze enchiladas both before and after baking. If you freeze them before, wrap each enchilada tightly. Place them in a freezer-safe dish and cover it well. They can last up to 2 months. If you bake them first, let them cool completely. Then, cover and freeze. To thaw, move them to the fridge overnight before reheating.

Reheating Recommendations

To reheat enchiladas, use an oven for best results. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish, cover with foil, and heat for 20 minutes. If they are frozen, it can take longer. You can also use a microwave. Just heat them in short bursts, checking often to avoid drying out. Enjoy your tasty meal!

FAQs

Common Questions after Making

Can I make enchiladas ahead of time?

Yes, you can make enchiladas ahead. Prepare the filled tortillas and place them in the baking dish. Cover with foil and store in the fridge for up to 24 hours. When ready, bake as directed, adding a few extra minutes to the cooking time.

What to serve with chicken enchiladas?

I love serving chicken enchiladas with crispy tortilla chips and zesty salsa. A fresh salad or guacamole pairs well too. You might also try Mexican rice or refried beans for a complete meal.

Cooking Substitutions

Can I use cooked rotisserie chicken?

Absolutely! Rotisserie chicken is a great shortcut. Just shred the chicken and use it in the filling. It adds flavor and saves time, making your meal prep quick and easy.

How can I make enchiladas spicier?

To spice up your enchiladas, add diced jalapeños to the filling. You can also use a spicier enchilada sauce. For an extra kick, sprinkle some cayenne pepper into the filling mix.

Serving & Leftover Tips

What’s the best way to reheat leftovers?

Reheat leftovers in the oven. Preheat it to 350°F (175°C). Cover the enchiladas with foil and bake for about 15-20 minutes. This keeps them moist and prevents the tortillas from getting hard.

How to keep enchiladas from getting soggy?

To prevent soggy enchiladas, ensure you don’t over-saturate them with sauce. Use just enough sauce to coat but not drown. Bake covered for part of the time, then uncover to crisp up the cheese.

In this guide, we covered how to make ultimate chicken enchiladas. We explored the key ingredients, seasonings, and step-by-step instructions. Tips for perfecting your enchiladas and tasty variations were also highlighted. Remember to store any leftovers properly for the best flavor. Enjoy experimenting with different ingredients and sauces to make this dish your own. With these insights, you can create a meal that delights every time you serve it. Dive in and enjoy your culinary adventur

- 2 cups shredded cooked chicken - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup diced bell peppers (mix of red and green for color) - 1 small onion, finely chopped - 2 cloves garlic, minced The main ingredients create a tasty filling for the enchiladas. I love using shredded chicken because it’s easy to mix and adds protein. Black beans give a nice texture and extra fiber. Corn kernels bring sweetness, making the dish more balanced. Diced bell peppers add color and crunch, while onion and garlic boost the flavor. - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper Key seasonings are essential for flavor. Ground cumin gives a warm, earthy taste. Chili powder adds a bit of heat and depth. Don't forget salt and pepper to enhance all the flavors. - 1 tablespoon olive oil - 1 cup sour cream - 1 cup shredded cheese (cheddar or a flavorful blend) - 8 large flour tortillas - 2 cups enchilada sauce (store-bought or homemade) - Fresh cilantro, for garnish Additional ingredients complete the dish. Olive oil is great for sautéing the veggies. Sour cream adds creaminess to the filling. Shredded cheese gives that melty goodness on top. Flour tortillas hold everything together and make it easy to eat. Enchilada sauce keeps the dish moist and adds rich flavor. Fresh cilantro at the end brightens the whole meal with a burst of freshness. {{ingredient_image_2}} - Preheat oven to 375°F (190°C). - In a large skillet, heat 1 tablespoon of olive oil over medium heat. - Add chopped onion and diced bell peppers. Sauté for about 5 minutes. - Stir in minced garlic, ground cumin, and chili powder. Cook for 1 more minute. - In a mixing bowl, combine shredded chicken, black beans, and corn. - Add the sautéed veggies and half of the shredded cheese. - Mix in sour cream and season with salt and pepper. Stir well. - Lay a tortilla flat on a clean surface. - Spoon in about 1/4 cup of the chicken filling in the center. - Roll the tortilla tightly, tucking in the sides. Place seam side down in a greased baking dish. - Repeat with the remaining tortillas and filling until all are in the dish. - Pour enchilada sauce evenly over the rolled tortillas. - Top with the remaining shredded cheese for a gooey finish. - Cover the dish with aluminum foil. Bake for 20 minutes. - Remove foil and bake for another 10 minutes until cheese is bubbly and golden. - Remove the enchiladas from the oven. Let them cool for a few minutes. - Just before serving, sprinkle with fresh cilantro for a vibrant touch. To avoid tearing, warm the tortillas first. Heat them briefly in a dry skillet or wrap them in a damp towel and microwave for about 30 seconds. This softens the tortillas and makes them easier to roll. For rolling enchiladas, lay a tortilla flat. Spoon about 1/4 cup of filling in the center. Start at one end and roll it up tightly. Tuck in the sides as you go. This keeps the filling inside and helps with neatness. For a homemade enchilada sauce, mix canned tomatoes, chili powder, and garlic. Simmer it for about 15 minutes to deepen the flavor. You can also add a pinch of cinnamon for a unique twist. Using smoked cheese adds a new layer of taste. Try mixing in spices like smoked paprika, cayenne, or even some fresh herbs to elevate the dish. Presentation matters! Serve the enchiladas on a warm platter. Top them with a dollop of sour cream and a sprinkle of fresh cilantro. This adds color and a burst of flavor. For sides, crispy tortilla chips and zesty salsa pair perfectly. The crunch of the chips balances the softness of the enchiladas. Pro Tips Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken to save time on cooking and shredding. Cheese Variations: Experiment with different types of cheese such as pepper jack or queso fresco for added flavor. Homemade Enchilada Sauce: Consider making your own enchilada sauce for a fresher taste. There are many quick recipes available online. Make Ahead: You can assemble the enchiladas ahead of time and store them in the fridge or freezer. Just add extra baking time if cooking from frozen. {{image_4}} You can swap ingredients for a unique twist. For protein, use shredded jackfruit or tofu for a vegetarian option. This gives you a tasty meat-free meal. You can also mix in different beans. Try pinto or kidney beans for a fun change. Want more veggies? Add spinach, zucchini, or mushrooms to your filling. Each choice adds a new flavor and texture. Enchilada sauce is key to flavor. Red enchilada sauce is rich and spicy. It pairs well with chicken and adds a classic taste. Green enchilada sauce is tangy and bright. It’s made from tomatillos and green chilies. Both are great, so pick your favorite! If you want something creamy, try a white sauce. This sauce uses sour cream and cheese for a rich, smooth topping. If you're gluten-free, use corn tortillas instead of flour. They hold up well and add a nice crunch. For dairy-free needs, look for vegan cheese and plant-based sour cream. These swaps help you enjoy enchiladas without missing out. Always check labels to ensure they meet your dietary needs. To store leftover enchiladas, let them cool first. Place them in an airtight container. You can keep them in the fridge for about 3 to 4 days. To keep them fresh, try to cover them well. This helps prevent them from drying out or picking up other odors. You can freeze enchiladas both before and after baking. If you freeze them before, wrap each enchilada tightly. Place them in a freezer-safe dish and cover it well. They can last up to 2 months. If you bake them first, let them cool completely. Then, cover and freeze. To thaw, move them to the fridge overnight before reheating. To reheat enchiladas, use an oven for best results. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish, cover with foil, and heat for 20 minutes. If they are frozen, it can take longer. You can also use a microwave. Just heat them in short bursts, checking often to avoid drying out. Enjoy your tasty meal! Can I make enchiladas ahead of time? Yes, you can make enchiladas ahead. Prepare the filled tortillas and place them in the baking dish. Cover with foil and store in the fridge for up to 24 hours. When ready, bake as directed, adding a few extra minutes to the cooking time. What to serve with chicken enchiladas? I love serving chicken enchiladas with crispy tortilla chips and zesty salsa. A fresh salad or guacamole pairs well too. You might also try Mexican rice or refried beans for a complete meal. Can I use cooked rotisserie chicken? Absolutely! Rotisserie chicken is a great shortcut. Just shred the chicken and use it in the filling. It adds flavor and saves time, making your meal prep quick and easy. How can I make enchiladas spicier? To spice up your enchiladas, add diced jalapeños to the filling. You can also use a spicier enchilada sauce. For an extra kick, sprinkle some cayenne pepper into the filling mix. What's the best way to reheat leftovers? Reheat leftovers in the oven. Preheat it to 350°F (175°C). Cover the enchiladas with foil and bake for about 15-20 minutes. This keeps them moist and prevents the tortillas from getting hard. How to keep enchiladas from getting soggy? To prevent soggy enchiladas, ensure you don’t over-saturate them with sauce. Use just enough sauce to coat but not drown. Bake covered for part of the time, then uncover to crisp up the cheese. In this guide, we covered how to make ultimate chicken enchiladas. We explored the key ingredients, seasonings, and step-by-step instructions. Tips for perfecting your enchiladas and tasty variations were also highlighted. Remember to store any leftovers properly for the best flavor. Enjoy experimenting with different ingredients and sauces to make this dish your own. With these insights, you can create a meal that delights every time you serve it. Dive in and enjoy your culinary adventure!

Ultimate Chicken Enchiladas

Delicious and hearty chicken enchiladas filled with a flavorful mixture of chicken, beans, corn, and spices, topped with cheese and enchilada sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 cup diced bell peppers
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 1 cup sour cream
  • 1 cup shredded cheese
  • 8 large flour tortillas
  • 2 cups enchilada sauce
  • 1 bunch fresh cilantro, for garnish
  • to taste salt and pepper

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large skillet, heat olive oil over medium heat. Add chopped onion and diced bell peppers, sauté until softened, about 5 minutes. Stir in minced garlic, ground cumin, and chili powder, and cook for another minute until fragrant.
  • In a mixing bowl, combine shredded chicken, rinsed black beans, corn, sautéed vegetables, half of the shredded cheese, and sour cream. Season with salt and pepper, and mix well.
  • Lay a tortilla flat, spoon in about 1/4 cup of the chicken filling, roll tightly, and place seam side down in a greased 9x13 inch baking dish. Repeat with remaining tortillas and filling.
  • Pour enchilada sauce over the rolled tortillas, ensuring they are well covered. Top with remaining shredded cheese.
  • Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
  • Let the enchiladas sit for a few minutes before serving. Garnish with fresh cilantro.

Notes

Serve with extra sour cream and fresh cilantro for garnish.
Keyword chicken, comfort food, enchiladas, Mexican

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