This chicken enchiladas recipe rolls tortillas around shredded chicken and bakes them under red sauce. It is not chicken tacos and not a creamy Tuscan skillet.
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Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Chicken enchiladas with red sauce. From Olivia at Flavors.
Ingredients
- 2 cups (280g) shredded cooked chicken
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 cups (480ml) red enchilada sauce
- 8 flour or corn tortillas
- 2 cups (226g) shredded Monterey jack or cheddar
- 1/4 cup chopped onion
- Cilantro, for serving
Instructions
- Heat the oven to 375°F (190°C). Toss chicken with cumin, chili powder, and 1/3 cup of the sauce.
- Warm tortillas so they roll. Fill each with chicken and a little cheese. Place seam-down in a baking dish.
- Pour the rest of the sauce over the rolls. Cover with the remaining cheese.
- Bake 20 to 25 minutes until bubbling. Rest 5 minutes. Add onion and cilantro.
Notes
A light fry or a microwave steam keeps corn tortillas from cracking. Store-bought red sauce is fine. Taste it and add salt if it is flat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Baked rolls, not tacos
Tacos are a quick skillet pile. These are sauced and baked.
Substitutions
Rotisserie chicken is the usual shortcut. Black beans can replace half the chicken.
Mistakes to avoid
Cold tortillas split. Warm them until they bend.
Storage
Refrigerate 4 days. The tortillas soften, which is expected.
Nutrition (estimated)
About 540 calories per serving. Estimate only, not a lab test.
FAQ
Red or green sauce?
Red is this page. Green salsa makes enchiladas suizas, a creamier cousin.
Corn or flour tortillas?
Either. Corn is more traditional. Flour rolls more easily.
Can I assemble ahead?
Yes. Cover and refrigerate up to 1 day. Add 10 minutes in the oven.
How spicy?
Depends on the sauce. Mild red sauce keeps this a weeknight pan.