Classic Chicken Enchiladas (Print-Friendly Version)
Tender shredded chicken in tortillas with enchilada sauce and melted cheese, ideal for hearty meals.
# Ingredients List:
→ Main
01 -
375 g cooked shredded chicken
02 -
480 ml enchilada sauce
03 -
8 corn or flour tortillas
04 -
280 g shredded Mexican-blend cheese
05 -
Salt and black pepper to taste
→ Optional toppings
06 -
Diced onions
07 -
Chopped cilantro
08 -
Sour cream
09 -
Shredded lettuce
10 -
Cotija cheese
# Detailed Cooking Steps:
01 -
Preheat oven to 175ºC. In a large bowl, combine shredded chicken, 60 ml enchilada sauce, salt, and black pepper. Mix well and adjust seasoning as needed.
02 -
If using corn tortillas, wrap in a damp paper towel and heat in microwave for 1 minute, flipping halfway until pliable. For flour tortillas, microwave on a plate for 1 minute, flipping halfway until warm and flexible.
03 -
Evenly distribute chicken mixture and 240 g shredded cheese over each tortilla. Roll tortillas tightly and place seam side down in a large baking dish.
04 -
Pour remaining 420 ml enchilada sauce over tortillas, top with remaining 140 g shredded cheese, and bake for 20 minutes until cheese is melted and bubbly.
05 -
Remove from oven and serve immediately garnished with desired toppings.
# Helpful Hints:
01 -
For added heat, use a hot enchilada sauce or add cayenne pepper to the filling mixture.
02 -
Consider alternative fillings such as ground beef, beans, or vegetables for variation.