Easy Homemade Chicken Enchiladas
These chicken enchiladas feature a robust filling of seasoned chicken enveloped in tortillas and topped with a creamy enchilada sauce.
Ingredients
For the filling
- 2 cups cooked shredded chicken Seasoned well.
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil Used for sautéing.
- Salt and freshly ground black pepper to taste
For the enchiladas
- 10 pieces corn or flour tortillas
- 2 cups enchilada sauce (red) For top layer.
- 1 cup shredded cheddar or Monterey Jack cheese For topping.
Optional toppings
- chopped cilantro
- sliced avocado
- lime wedges
- sour cream
- pickled onions
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cooked shredded chicken, diced onion, minced garlic, ground cumin, smoked paprika, and olive oil. Season with salt and black pepper.
Filling and Assembling
- Take a tortilla and place a generous scoop of the chicken mixture in the center. Sprinkle some shredded cheese on top.
- Roll the tortilla tightly around the filling and place it seam-side down in a baking dish. Repeat with remaining tortillas.
Baking
- Pour the enchilada sauce evenly over the top, ensuring to cover all tortillas.
- Sprinkle remaining shredded cheese on top.
- Place in the oven and bake for 20-25 minutes, or until bubbly and the cheese is melted and golden.
Serving
- Remove from the oven and let sit for a few minutes. Serve warm with your choice of toppings.
Notes
Warm tortillas before filling for easier rolling. Cover baking dish with foil for the first half of baking to help steam the enchiladas.