Chicken Enchilada
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This Chicken Enchilada recipe is easy, cheesy, wonderfully saucy, exploding with authentic Mexican flavor and destined to become a new family favorite. It’s loaded with juicy rotisserie chicken, two cheeses and the BEST homemade red enchilada sauce. The sauce really elevates this recipe into restaurant quality splendor – you’ll never go back to store bought again! This Chicken Enchilada recipe is always a crowd-pleaser, can be prepped in the morning and baked at night, made in mass quantities, and/or frozen for later for the ultimate make-ahead dinner. It also make terrific leftovers – even with eggs for breakfast! Get ready for the best Chicken Enchiladas of your life!
Ingredients
Instructions
MAKE ENCHILADA SAUCE. Preheat oven to 350°F. Prepare enchilada sauce according to recipe directions (click on “enchilada sauce” in the ingredients.)
FLASH FRY TORTILLAS (optional – see microwave option in notes). While the sauce is simmering, add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Repeat with all tortillas.
FILLING. Add chicken to a large bowl and season with chili powder, ground cumin, onion powder, garlic powder, salt, and pepper. Stir in 1/2 cup enchilada sauce, sour cream and green chilies until evenly coated. Stir in 1 cup Monterrey Jack and 1 cup cheddar.
ASSEMBLE. Spread 1/2 cup enchilada sauce on the bottom of a lightly greased 9x13 baking dish (layer will be very thin). Fill each tortilla with a generous amount of filling (about 1/3 cup). Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas. Top enchiladas evenly with remaining Enchilada Sauce followed by remaining cheeses. **If you don't use thick tortillas, you may need to dip tortillas in enchilada sauce before filling so they don't tear**
BAKE. Bake enchiladas at 350 degrees for 25 minutes, or until bubbly. Sprinkle with chopped cilantro and other desired toppings.
