Chicken Enchiladas
Ingredients
- 2 cloves garlic
coarsely chopped
- 1 red bell pepper
seeds and ribs removed, coarsely chopped
- 1/2 yellow onion
coarsely chopped
- 1 tbsp. neutral oil
- 1 tsp. ground cumin
- 2 cans or 20 oz. homemade enchilada sauce
10-oz.
- 8 oz. canned crushed tomatoes
- 3 c. cooked
shredded chicken
- 1/4 c. chopped fresh cilantro
plus more for serving
- 8 oz. shredded cheddar
divided, about 2 c.
- 8 oz. shredded Monterey Jack
divided, about 2 c.
- Kosher salt 
- 8 flour or corn tortillas
warmed, 8"
- Sour cream and lime wedges
for serving
Directions
- 1
Preheat oven to 350°. In a food processor, pulse garlic, bell pepper, and onion until finely chopped.
- 2
In 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.
- 3
Stir 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.
- 4
In 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.
- 5
Spread remaining sauce mixture in the bottom of a 13"-by-9" baking dish.
- 6
Spoon 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.
- 7
Spread reserved 3/4 cup sauce mixture on top of tortillas. Sprinkle with remaining 1 cup cheddar and 1 cup Monterey Jack.
- 8
Bake enchiladas until cheese is bubbling and melted, 15-20 minutes. Top with sour cream and cilantro. Serve with lime wedges alongside.
Chicken Enchiladas
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Ratings & Reviews
Based on 14 ratings
Rating Breakdown
About this Recipe
Craving a comforting, cheesy meal that comes together without a fuss? These easy chicken enchiladas deliver satisfying flavor in under an hour, making them perfect for a weeknight dinner.
This recipe stands out for its straightforward approach to a beloved classic, delivering rich, cheesy chicken enchiladas without the fuss. The combination of savory shredded chicken, robust enchilada sauce, and a generous blend of cheddar and Monterey Jack cheeses ensures every bite is pure comfort.
Imagine warm, tender tortillas generously filled with a seasoned mixture of cooked, shredded chicken, sautéed garlic, red bell pepper, and yellow onion, all brightened with ground cumin and fresh cilantro. Each enchilada is drenched in a flavorful red sauce, then blanketed under a golden, bubbly layer of melted cheddar and Monterey Jack cheeses. This dish offers a hearty, satisfying experience, balancing savory notes with a bright finish from fresh cilantro and a squeeze of lime.
For customization, you can choose between flour or corn tortillas based on your preference for a softer or slightly more textured bite. Feel free to adjust the amount of cheese to your liking, perhaps even experimenting with other good melting cheeses. While the recipe uses chicken, you could explore other cooked proteins if you're adapting for different palates.
Serve these delicious chicken enchiladas fresh from the oven, topped with a dollop of cool sour cream and a bright lime wedge. They're ideal for a cozy family dinner or a casual gathering where satisfying comfort food is on the menu.