Main dish
Easy Chicken Enchiladas Recipe with Red Sauce
Beginner-friendlyshared by Nibblore Kitchen
These chicken enchiladas are filled with tender shredded chicken, sautéed onion, and just enough red sauce to keep every bite juicy. A hot oven melts and browns the cheese while the covered tortillas stay soft, making this a practical dinner for busy evenings or casual gatherings. • Shred the chicken while it is still warm; the fibers separate more easily and absorb the sauce better. • Warm only as many tortillas as you can fill within a few minutes, keeping the rest covered to prevent cracking. • For deeper browning, broil the uncovered enchiladas for 1 to 2 minutes at the end, watching continuously. • Use shredded cooked turkey instead of chicken in the same quantity. • Replace Monterey Jack with mild cheddar or Oaxaca cheese. • Flour tortillas may replace corn tortillas; warm them for only 20 to 30 seconds before rolling. • For gentle heat, stir one finely chopped canned chipotle pepper into the chicken filling. Refrigerate cooled enchiladas in an airtight container for up to 4 days, or freeze individual portions for up to 2 months. Thaw frozen portions overnight in the refrigerator. Reheat covered at 175°C (350°F) for 15 to 20 minutes, or microwave individual servings until they reach 74°C (165°F) in the center.
Ingredients
- 2 tablespoonsavocado oil, divided
- 1 smallyellow onion, finely diced
- 2 clovesgarlic, minced
- 1 teaspoonground cumin
- 1/2 teaspoondried Mexican oregano
- 1/4 teaspoonfine salt
- 3 cupscooked shredded chicken
- 2 1/2 cupsred enchilada sauce, divided
- 3 cupsshredded Monterey Jack cheese, divided
- 12 6-inchcorn tortillas
- 2 tablespoonschopped fresh cilantro
- 1 mediumlime, cut into wedges
Instructions
- 1Heat the oven to 190°C (375°F). Lightly coat a 23-by-33-centimeter (9-by-13-inch) baking dish with 1 teaspoon of the avocado oil, then spread 3/4 cup of the enchilada sauce evenly over the bottom.
- 2Heat 2 teaspoons of the remaining oil in a large skillet over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until soft and lightly golden. Add the garlic, cumin, oregano, and salt; cook for 30 seconds, stirring constantly, until fragrant.
- 3Reduce the heat to low. Stir the chicken and 1/2 cup of the enchilada sauce into the skillet. Cook for 2 to 3 minutes, stirring, until the filling is evenly coated and warmed through. Remove from the heat and fold in 1 cup of the cheese.
- 4Brush both sides of the tortillas lightly with the remaining oil. Stack them between two damp paper towels and microwave on high for 45 to 60 seconds, until hot and pliable. Keep the stack covered while assembling so the tortillas do not crack.
- 5Spoon about 1/3 cup of chicken filling in a line across the center of each tortilla. Roll each tortilla snugly around the filling and arrange it seam-side down in the prepared baking dish.
- 6Pour the remaining 1 1/4 cups enchilada sauce over the rolled tortillas, spreading it to cover the exposed edges. Sprinkle the remaining 2 cups cheese evenly over the top.
- 7Cover the dish tightly with foil and bake for 18 minutes. Remove the foil and bake for 8 to 12 minutes more, until the sauce bubbles around the edges and the cheese is fully melted with a few golden spots.
- 8Let the enchiladas rest for 5 minutes so the filling settles. Scatter with cilantro and serve hot with lime wedges.