Cheesy Chicken Enchiladas
Chicken Enchiladas are made with corn or flour tortillas, shredded chicken, shredded cheese, green chilies and a delicious white cream sauce!
This Mexican food is a comfort meal which can made at home, having same great taste as bought from restaurant.
TRY OTHER CHICKEN RECIPES
FRENCH ONION CHICKEN MEATBALLS
RECIPE INGREDIENTS
1/2 yellow onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1 teaspoon cumin
10-oz. can red enchilada sauce
8 oz. crushed tomatoes
3 cup cooked, shredded chicken
2 cup shredded Monterey Jack, divided
2 cup shredded cheddar, divided
1/4 cup freshly chopped cilantro, plus more for garnish
Kosher salt
12 corn tortillas
DIRECTIONS ON HOW TO MAKE CHEESY CHICKEN ENCHILADAS
Preheat oven to 350°.
Heat oil in a large ovenproof skillet over medium heat
Add onion and pepper and cook until onion is soft and translucent for about 5 minutes.
Add garlic and cumin and cook until fragrant.
Add enchilada sauce and crushed tomatoes and cook until warmed through for about 2 to 5 minutes. Set aside 1/2 cup of this sauce for topping the enchiladas.
In a medium bowl, combine chicken, 1 cup Monterey Jack, 1 cup cheddar, and cilantro.
Add 1 cup of the enchilada sauce mixture and toss to combine; season with salt.
Place a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place seam side down in the skillet of enchilada sauce. Repeat with remaining tortillas.
Spread the reserved 1/2 cup enchilada sauce on top and sprinkle with remaining cheese.
Bake for 10 minutes or until cheese is bubbling and melted. Garnish with cilantro and serve.
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
1/2 yellow onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1 teaspoon cumin
10-oz. can red enchilada sauce
8 oz. crushed tomatoes
3 cup cooked, shredded chicken
2 cup shredded Monterey Jack, divided
2 cup shredded cheddar, divided
1/4 cup freshly chopped cilantro, plus more for garnish
Kosher salt
12 corn tortillas
Instructions
- Preheat oven to 350°.
- Heat oil in a large ovenproof skillet over medium heat
- Add onion and pepper and cook until onion is soft and translucent for about 5 minutes.
- Add garlic and cumin and cook until fragrant.
- Add enchilada sauce and crushed tomatoes and cook until warmed through for about 2 to 5 minutes. Set aside 1/2 cup of this sauce for topping the enchiladas.
- In a medium bowl, combine chicken, 1 cup Monterey Jack, 1 cup cheddar, and cilantro.
- Add 1 cup of the enchilada sauce mixture and toss to combine; season with salt.
- Place a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place seam side down in the skillet of enchilada sauce. Repeat with remaining tortillas.
- Spread the reserved 1/2 cup enchilada sauce on top and sprinkle with remaining cheese.
- Bake for 10 minutes or until cheese is bubbling and melted. Garnish with cilantro and serve.
Did You Make This Recipe?
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Ingredients
1/2 yellow onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1 teaspoon cumin
10-oz. can red enchilada sauce
8 oz. crushed tomatoes
3 cup cooked, shredded chicken
2 cup shredded Monterey Jack, divided
2 cup shredded cheddar, divided
1/4 cup freshly chopped cilantro, plus more for garnish
Kosher salt
12 corn tortillas
Instructions
- Preheat oven to 350°.
- Heat oil in a large ovenproof skillet over medium heat
- Add onion and pepper and cook until onion is soft and translucent for about 5 minutes.
- Add garlic and cumin and cook until fragrant.
- Add enchilada sauce and crushed tomatoes and cook until warmed through for about 2 to 5 minutes. Set aside 1/2 cup of this sauce for topping the enchiladas.
- In a medium bowl, combine chicken, 1 cup Monterey Jack, 1 cup cheddar, and cilantro.
- Add 1 cup of the enchilada sauce mixture and toss to combine; season with salt.
- Place a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place seam side down in the skillet of enchilada sauce. Repeat with remaining tortillas.
- Spread the reserved 1/2 cup enchilada sauce on top and sprinkle with remaining cheese.
- Bake for 10 minutes or until cheese is bubbling and melted. Garnish with cilantro and serve.