This Chicken Enchilada recipe is fool proof and 100% delicious. Full of tender chicken, garlic, onions, tangy enchilada sauce and lots of ooey gooey cheese!
Prepare a 9x13 glass baking dish by pouring a generous cup of sauce on the bottom, spread it so that it coats the entire bottom of the pan.
Chicken Filling
In a large skillet over medium heat add the oil and sauté the onion and garlic for about 5 minutes.
1 tablespoon oil, ½ cup white onion, 3 plump garlic cloves
Add the chicken and spices/seasonings. Then stir in ⅓ cup of the red enchilada sauce and optional cilantro. Stir to coat the chicken with all the seasonings and sauce. remove from the heat and set aside
2 cooked chicken breasts, ¼ cup cilantro, 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon garlic powder, pinch red pepper flakes
Corn Tortillas
Prep the corn tortillas by using on of the following methods: - wrap the tortillas in a wet paper towel and microwave for 30 seconds, flip them and microwave another 30 seconds. - add a little oil to a skillet and pan fry each tortilla about 15 seconds per side. - place the tortillas in a steamer basket over a little simmering water and cover the pot. Steam for a couple minutes.
10-12 yellow corn tortillas
Enchilada Assembly and Baking
Now set up an assembly line for your enchiladas including: prepped tortillas, prepared chicken filling, shredded cheese, and the prepared pan.
Place a spoonful of chicken down the center of one tortilla and top with a few pinches of cheese.
Roll the tortilla over the filling and lay it, seam side down, in the prepared pan. Continue this process until all the tortillas and filling are used. You will have 10-12 enchiladas.
Top the rolled enchiladas with the remaining enchilada sauce, and the remaining cheese and optional green onions.
Cover the pan with foil and place in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbling.
Let the Chicken Enchiladas cool for about 5 minutes before serving.
Notes
ENCHILADA SAUCE - use your favorite store bought enchilada sauce, you will need around 20 oz. . Or you can make your own Homemade Enchilada Sauce, it is super easy to make!