HOW TO MAKE CHICKEN ENCHILADAS
These Easy Chicken Enchiladas make for the most delicious meal you’ll ever have at a Mexican restaurant. After being coated with a straightforward red enchilada sauce and baked for twenty minutes, they have shredded chicken and cheese as their filling. This tried-and-true homemade dish is a tried-and-true family staple that is ideal for serving as a simple weekday supper.
Enchiladas would be the only Mexican dish I would choose to symbolize both me and the cuisine that I grew up eating if I had to choose just one. I am aware that that is a controversial assertion; yet, it is correct. Because of how delicious they are, my parents used to cook them around once a week, and nobody ever complained about them.
These quick and simple chicken enchiladas are made using corn tortillas that are loaded with shredded chicken and cheese, and then topped with the very finest enchilada sauce and even more cheese. They are cooked until the cheese has achieved the perfect consistency of melted and bubbling goodness.
I garnished these enchiladas with chopped cilantro and a dollop of sour cream, but you could also decorate them with diced tomatoes, avocado slices, diced onions, and some shredded lettuce for a bit of a crunch!
THE INGREDIENTS LIST:
1½ Cups.Of cooked shredded chicken.
2 Cups.Of easy enchilada sauce.
8 tortillas; corn or flour.
2½ Cups.Of shredded Mexican-blend cheese.
Salt and black pepper, to taste.
Additional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, and cotija cheese.
PREPARATION:
1st Step
Bring the temperature in the oven up to 350 degrees. Shredded chicken, a quarter cup of enchilada sauce, and a good amount of salt and pepper should be mixed in a big bowl. Combine everything, then taste it. When necessary, season with more salt and pepper.
2nd Step
If you are using corn tortillas, wrap each tortilla in a moist paper towel, then heat it in the microwave for one minute, turning it midway through, until all of the tortillas are warm and malleable. If you are using flour tortillas, bake them in the oven for five minutes, rotating them halfway through.
3rd Step
If you are using flour tortillas, microwave them on a plate for one minute, turning them over halfway through, until they are all warm and flexible. If you are using corn tortillas, heat them in a skillet over medium heat until they are warm and pliable.
4th Step
To assemble the enchiladas, fill each tortilla with an equal amount of the shredded chicken mixture and one cup of the shredded cheese. Then roll up the tortillas tightly. To close, carefully roll the tortillas, and then arrange them in a large baking dish with the seam side down.
5th Step
The remaining 1 3/4 cups of enchilada sauce should be poured over the tortillas, and then the remaining 1 1/2 cups of shredded cheese should be sprinkled on top.
6th Step
The dish should then be baked for 20 minutes, or until the cheese is melted and bubbling. Serve immediately, then garnish with the toppings of your choice.
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