Cheesy Chicken Enchiladas

 

Ingredients

For the Enchiladas:

• 2 cups cooked chicken (shredded)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 can (10 oz) enchilada sauce (red or green)
• 1 cup sour cream
• 1/2 cup chopped green onions (optional)
• 8-10 flour tortillas (8-inch size)
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper (to taste)
• Fresh cilantro (for garnish)

For the Topping:

• 1 cup additional shredded cheese (for topping)
• Extra enchilada sauce (for drizzling on top)

Instructions

Step 1: Prepare the Filling

1. Mix the Chicken Filling:
   • In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheese, 1/2 cup of enchilada sauce, garlic powder, cumin, salt, and pepper. Mix until well combined.

Step 2: Assemble the Enchiladas

2. Preheat Oven:

   • Preheat your oven to 350°F (175°C).

3. Prepare the Tortillas:

   • If the tortillas are stiff, warm them in the microwave for about 20-30 seconds, or until pliable.

4. Fill the Tortillas:

   • Take a tortilla and place about 1/4 cup of the chicken filling in the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with remaining tortillas and filling.

Step 3: Add Sauce and Cheese

5. Top with Sauce:

   • Once all the enchiladas are assembled in the dish, for the remaining enchilada sauce over the top, coating all the enchiladas.

6. Add Toppings:

   • Sprinkle the additional shredded cheese evenly over the top of the enchiladas. Drizzle with extra enchilada sauce if desired.

Step 4: Bake

7. Bake the Enchiladas:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 5: Serve

8. Garnish and Serve:
   • Once baked, remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro and green onions if desired. Serve warm with sour cream or additional salsa on the side.

Tips and Variations

• Vegetarian Option: Substitute the chicken with black beans or sautéed vegetables (like bell peppers and zucchini).
• Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper to the filling for some heat.
• Make Ahead: Assemble the enchiladas a day in advance and refrigerate before baking for a quick meal.

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
• Freezing: You can freeze the assembled enchiladas before baking. Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

Conclusion

These Cheesy Chicken Enchiladas are a delicious and easy-to-make dish that your whole family will love. With their creamy filling and cheesy topping, they make for a comforting meal perfect for any occasion. Enjoy making and sharing this delicious recipe!