When the need for a straightforward weeknight dinner meets the craving for satisfying comfort food, chicken enchiladas are a guaranteed winner. They’re easy, filling, and take less than an hour to prepare from start to finish. This classic recipe not only perfects the staple chicken dinner, but is a perfect jumping off point to experiment with and make them completely your own. Keep reading on for everything you need to know to perfect these enchiladas:
Contents
Ingredients
- 2cloves garlic, coarsely chopped
- 1red bell pepper, seeds and ribs removed, coarsely chopped
- 1/2yellow onion, coarsely chopped
- 1 tbsp.neutral oil
- 1 tsp.ground cumin
- 2(10-oz.) cans or 20 oz. homemade enchilada sauce
- 8 oz.canned crushed tomatoes
- 3 c.cooked, shredded chicken
- 1/4 c.chopped fresh cilantro, plus more for serving
- 8 oz.shredded cheddar (about 2 c.), divided
- 8 oz.shredded Monterey Jack (about 2 c.), divided
- Kosher salt
- 8(8″) flour or corn tortillas, warmed
- Sour cream and lime wedges, for serving
Directions
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- Step 1
Preheat oven to 350°. In a food processor, pulse garlic, bell pepper, and onion until finely chopped.
- Step 2In a large skillet over medium-high heat, heat oil. Add onion mixture and cook, stirring occasionally, until softened, 6 to 8 minutes. Add cumin and cook, stirring, until fragrant, about 1 minute more.
- Step 3Stir in enchilada sauce and tomatoes and cook over medium heat, stirring occasionally, until warmed through, about 2 minutes. Reserve 3/4 cup sauce mixture for topping enchiladas.
- Step 4In a medium bowl, combine chicken, cilantro, 1 cup cheddar, and 1 cup Monterey Jack. Add 1 cup sauce mixture and toss to combine; season with salt.
- Step 5Spread remaining sauce mixture in the bottom of a 13″-by-9″ baking dish.
- Step 6Spoon about 2/3 cup chicken mixture into the center of a warmed tortilla. Roll up tortillas and arrange seam side down on top of sauce along one short side of baking dish. Repeat with remaining filling and tortillas, placing each filled tortilla next to the last to form a row that stretches the length of the dish.
- Step 7Spread reserved 3/4 cup sauce mixture on top of tortillas. Sprinkle with remaining 1 cup cheddar and 1 cup Monterey Jack.
- Step 8Bake enchiladas until cheese is bubbling and melted, 15-20 minutes. Top with sour cream and cilantro. Serve with lime wedges alongside.
- Step 1
