The Best Chicken Enchilada recipe is easy to make, filled with chicken, and topped with homemade enchilada sauce. Mexican food favorite that's ready in 30 minutes! Video included.
2 1/2cups grated monterey jack cheeseor Mexican-blend cheese
Optional Fillings and Toppings
½mediumoniondiced
1(4-ounce)green chilesdrained
1(15-ounce) can black beansdrained and rinsed
1/2cupsour cream
2green onionschopped
Instructions
Prep. Preheat oven to 350º F. Spray a 9 x 13 baking dish with nonstick cooking spray. Spread 1/2 cup of enchilada sauce into the bottom of the baking dish. If using corn tortillas, warm tortillas in the microwave wrapped in a damp paper towel or tea towel until soft and easily pliable, about 30 seconds. If using flour tortillas, there is generally no need to warm them.
Assemble chicken enchiladas. In a large bowl, stir together the cooked shredded chicken, 1/2 cup of enchilada sauce, and preferred fillings. Spoon chicken mixture into the center of each tortilla. Top with about 1/4 cup grated cheese and fold two ends of tortilla over the filled center. Place the tortilla seam side down into the baking dish. Repeat until all tortillas have been filled.
Bake enchiladas. Pour remaining enchilada sauce over the assembled tortillas. Top with grated cheese. Place in oven and bake for about 20 minutes, until cheese has melted thoroughly and has become bubbly.
Garnish and serve. Garnish with your favorite toppings and serve warm.
Video
Notes
Storage and Freezer Instructions
To store. Allow the enchiladas to cool. Wrap tightly and store in the refrigerator for up to 3 days.To freeze. Allow enchiladas to cool completely. Transfer to an airtight, freezer-safe container. If the baking dish used is freezer-safe, use an airtight lid if the dish has one, or wrap it well with a freezer-safe wrap to make the dish as airtight as possible. Store in the freezer for up to 3 months.To serve. Place the enchiladas in the refrigerator and allow them to thaw overnight. Reheat in the oven at 350º F until warmed throughout, and the cheese is bubbly (about 20 minutes).