Cheesy Chicken Enchiladas

$- 2 cups cooked chicken, shredded - 1 cup shredded cheese (gruyere or Monterey Jack work beautifully) - 1 cup enchilada sauce (store-bought or homemade) The base of cheesy chicken enchiladas is simple yet delicious. I love using cooked chicken because it makes the dish quick to prepare. You can use rotisserie chicken for an even faster meal. The cheese adds richness. Gruyere gives a nutty taste, while Monterey Jack melts well for that gooey texture we crave. The enchilada sauce, whether store-bought or homemade, brings a zesty kick that ties everything together. - ½ cup red bell pepper, diced - ½ cup onion, finely chopped - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Salt and pepper to taste Adding vegetables makes these enchiladas even better. Red bell peppers add sweetness and color. Onions provide a nice flavor base. Sautéing them in olive oil enhances their natural flavors. Ground cumin and garlic powder add warmth and depth. A pinch of salt and pepper brings all the flavors to life. - Fresh cilantro - Avocado slices Garnishes are the final touch. Fresh cilantro adds brightness and a herby taste. Avocado slices bring creaminess and balance out the spice. You can mix and match your toppings, but these two always work well. Enjoy your cheesy chicken enchiladas with these extras for a full-flavored meal! {{ingredient_image_1}} 1. Preheat the oven: Start by preheating your oven to 375°F (190°C). This step is key for a nice bake. 2. Sauté the veggies: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add ½ cup of diced red bell pepper and ½ cup of finely chopped onion. Sauté these until they soften, about 5 minutes. This brings out the flavors. 3. Combine filling ingredients: In a large bowl, mix 2 cups of shredded chicken, the sautéed veggies, half of the cheese (1 cup), 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, and salt and pepper to taste. Stir until everything is well blended. 4. Prepare tortillas: Warm 8 small corn tortillas in the microwave for about 20 seconds. This makes them easy to roll without breaking. 5. How to assemble the enchiladas: Spread a thin layer of enchilada sauce in the bottom of a baking dish. Take one tortilla, add a generous spoonful of the chicken mixture, then roll it tightly. Place it seam side down in the dish. Repeat this for all tortillas. 6. Adding sauce and cheese before baking: Once all enchiladas are in the baking dish, pour the rest of the enchilada sauce over the top. Then, sprinkle the remaining cheese evenly across the dish. This cheese will melt beautifully during baking. 7. Baking process and tips for perfect cheese melt: Cover the dish with foil and bake in the preheated oven for 20 minutes. After that, remove the foil and bake for an additional 10 minutes. Look for bubbling cheese that is slightly golden. 8. Cooling and garnishing before serving: Once baked, take the dish out and let it cool for a few minutes. Serve the enchiladas garnished with fresh cilantro and slices of avocado. This adds color and a fresh taste. Enjoy your meal! To make shredding chicken easy, use two forks. Hold one fork in each hand. Grab the chicken and pull it apart. You’ll get nice shreds fast. If you have a stand mixer, use it! Place the chicken in the bowl and mix on low. It shreds quickly and evenly. When warming tortillas, heat them in the microwave. Place them on a plate, cover with a damp paper towel, and heat for 20 seconds. This softens them, making them easy to roll without tearing. You can also warm them in a dry skillet for 30 seconds on each side. For the best flavor, mix cumin and garlic powder into the chicken. These add depth and warmth. You can also try adding a pinch of chili powder for some heat. Want more texture? Add black beans or corn to the filling. They boost flavor and add fiber. Mix them in with the chicken and veggies. If you want to try a slow cooker, it's easy! Combine all filling ingredients in the slow cooker. Cook on low for 4 hours. Then, when ready, assemble the enchiladas as usual. For oven settings, preheat to 375°F. Bake covered for 20 minutes. This keeps the enchiladas moist. Remove the foil and bake for another 10 minutes. This gives you a nice, bubbly cheese topping. Pro Tips Warm Tortillas: Warming the tortillas before filling them prevents them from cracking when you roll them up. Customize Your Filling: Feel free to add other ingredients like black beans, corn, or different spices to the chicken mixture for an extra flavor boost. Use a Mix of Cheeses: Combining different types of cheese can elevate the flavor profile. Try adding some pepper jack for a spicy kick! Let Them Rest: After baking, let the enchiladas sit for a few minutes before serving. This helps them hold their shape better when you plate them. {{image_2}} You can change the protein in this recipe easily. Use beef or ground turkey for a twist. If you want a vegetarian option, try black beans or lentils instead of chicken. Both options are tasty and fill you up! For cheese, if you're dairy-free, there are great alternatives. Look for brands that melt well. Some use cashews or soy, and they taste great in enchiladas. If you want to make your own enchilada sauce, it’s simple! Just blend tomatoes, chili powder, cumin, and garlic. This sauce gives your enchiladas a fresh taste. If you like heat, add jalapeños or cayenne pepper to the mix. You can also use store-bought spicy sauces for a quick fix. They add a kick that makes every bite exciting. Enchiladas pair well with sides like rice or a fresh salad. Try serving them with Mexican rice for a full meal. A simple green salad can add crunch and freshness to your plate. For toppings, go beyond avocado. Consider adding sour cream, diced tomatoes, or jalapeños. Fresh cilantro adds a burst of flavor too. These toppings will make your enchiladas even more fun to eat! To store leftovers properly, let the enchiladas cool down first. Place them in an airtight container. This helps keep them fresh and prevents drying out. You can store them in the fridge for up to three days. You can freeze enchiladas before or after baking. To freeze before baking, wrap each enchilada in plastic wrap. Place them in a freezer-safe bag, removing as much air as possible. For freezing after baking, let them cool completely. Then, cover them tightly with foil. Enchiladas can last up to three months in the freezer. To reheat, let them thaw overnight in the fridge. This keeps them from getting soggy. For the best results, reheat in the oven. Preheat the oven to 350°F. Place the enchiladas in a baking dish and cover with foil. Bake for about 20 minutes. This ensures even heating and keeps the texture nice. If you use a microwave, heat in short intervals. Try 1 to 2 minutes at a time. Check the enchiladas often to avoid overheating. This method helps maintain their flavor and texture. Can I use leftover rotisserie chicken? Yes, you can use leftover rotisserie chicken. It saves time and adds flavor. Just shred it into bite-sized pieces. This option is quick, and you can enjoy the enchiladas even faster. How can I make enchiladas vegetarian? To make vegetarian enchiladas, swap the chicken for black beans or lentils. You can also add veggies like zucchini or mushrooms. This change keeps the dish hearty and tasty while being meat-free. What should I do if my enchiladas are dry? If your enchiladas turn out dry, try adding more sauce before baking. You can also cover them with foil while baking to keep moisture in. Don’t forget to serve them with a side of sauce for extra flavor. How do I ensure my tortillas don't tear when assembling? Warm your tortillas before using them. A quick 20-second blast in the microwave makes them bendy. This warmth helps prevent tears, making assembly much easier. Are cheesy chicken enchiladas healthy? Cheesy chicken enchiladas can be healthy. They offer protein from chicken and nutrients from veggies. However, watch the cheese and sauce portions for lower calories. How can I make them healthier? To make them healthier, use whole-grain tortillas and less cheese. You can also load up on veggies and use low-sodium enchilada sauce. These changes keep the flavor while adding more nutrition. This blog post covers everything you need to know to make cheesy chicken enchiladas. We discussed key ingredients, step-by-step instructions, and helpful tips to perfect your dish. You learned about delicious variations and proper storage methods, too. By following these guidelines, you can create a meal that you and your loved ones will enjoy. Make your enchiladas tasty and easy to personalize. With practice, you'll have a go-to recipe for gatherings or cozy nights at home. Enjoy your cooking journey!$

Cheesy Chicken Enchiladas

Delicious enchiladas filled with shredded chicken, cheese, and topped with enchilada sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup shredded cheese (gruyere or Monterey Jack)
1 cup enchilada sauce
8 small corn tortillas
0.5 cup red bell pepper, diced
0.5 cup onion, finely chopped
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
to taste salt and pepper
for garnish fresh cilantro
for serving avocado slices

Instructions

Preheat your oven to 375°F (190°C) to get ready for baking.
In a skillet, heat olive oil over medium heat. Add the diced bell pepper and chopped onion, sautéing until softened, about 5 minutes.
In a large bowl, mix the shredded chicken, sautéed vegetables, half of the cheese, ground cumin, garlic powder, salt, and pepper. Stir until evenly combined.
Warm the corn tortillas in a microwave for about 20 seconds to make them pliable.
Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take one tortilla, add a generous spoonful of the chicken mixture, then roll it tightly and place seam side down in the baking dish. Repeat this for the remaining tortillas.
Once all enchiladas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle the remaining cheese evenly across the dish.
Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and slightly golden.
Remove from the oven and let cool for a few minutes. Serve the enchiladas garnished with fresh cilantro and slices of avocado.

Notes

You can use store-bought or homemade enchilada sauce.

Keyword cheese, chicken, enchiladas, Mexican food