Chicken Enchiladas
These delicious and comforting chicken enchiladas are packed with flavor and sure to satisfy your cravings for a hearty Mexican dish. Warm corn tortillas filled with seasoned shredded chicken, caramelized onions, and gooey cheese are smothered in a flavorful enchilada sauce and baked to bubbly perfection. Each bite delivers a perfect balance of savory, spicy, and cheesy goodness that will have your taste buds singing. Top it off with creamy sour cream, fresh tomatoes, and fragrant cilantro for the ultimate finishing touch. This recipe is a crowd-pleaser and perfect for any occasion.
— Constant Cookbook
Ingredients
- 16 whole Corn Tortillas
- 2 whole Boneless, Skinless Chicken Breasts
- Cumin, For Sprinkling
- Chili Powder, For Sprinkling
- 1/4 cup Vegetable Oil
- 1 whole Large Onion, Diced
- 3 cans (15 Ounces Each) Green Enchilada Sauce (or Use Red If Preferred!)
- 3 cups Grated Cheddar/Jack Cheese, More If Needed
- Sour Cream, For Serving
- Diced Tomato, For Serving
- Chopped Cilantro, For Serving
Instructions
- Preheat the oven to 350 F.
- One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside.
- Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.
- Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through.
- Pour 2 cups of sauce into a 9 x 13 inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.
- Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.
- Remove it from the oven and let it sit for 15-20 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.
Cook Time
50M
Prep Time
PT20M
Yield
8
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