Description
A cozy and easy-to-make enchilada recipe filled with shredded chicken and melted cheese, perfect for weeknights and celebrations.
Ingredients
- 3 cups cooked, shredded chicken
- 2 cups queso blanco or a melty cheese blend
- 1 cup enchilada sauce (red or green), plus extra for topping
- 8–10 soft flour or corn tortillas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh or thawed frozen)
- 1 small poblano or bell pepper, diced
- 1/2 cup chopped cilantro
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 1 cup shredded Monterey Jack or cheddar for topping
- Optional: sour cream and lime wedges for serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Sauté veggies: In a skillet over medium heat, warm 2 tbsp oil. Add onion and pepper and cook until softened, about 4–5 minutes. Stir in garlic, corn, cumin, and chili powder; cook 1 minute more.
- Mix filling: In a bowl, combine shredded chicken, sautéed veggies, 1 cup queso, 1/2 cup enchilada sauce, cilantro, and a pinch of salt and pepper. Taste and adjust seasoning.
- Assemble enchiladas: Warm tortillas briefly in the microwave wrapped in a damp towel to make them pliable. Spoon about 1/3 cup filling into each tortilla, roll snugly, and place seam-side down in the baking dish.
- Top and bake: Pour remaining enchilada sauce evenly over the rolled tortillas, spoon remaining queso on top, and sprinkle with shredded cheese. Bake 20–25 minutes until bubbly and slightly golden.
- Finish and serve: Let cool 5 minutes, then garnish with extra cilantro, sour cream, and lime wedges. Enjoy!
Notes
For a crispy finish, experiment with reheating leftovers in an air fryer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican