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Mexican Chicken Enchiladas - Comforting, Flavor-Packed, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked shredded chicken: About 3 cups (rotisserie chicken works great).
  • Corn tortillas: 12 standard 6-inch tortillas for classic texture and flavor. Flour works if you prefer a softer bite.
  • Red enchilada sauce: 2 to 2 1/2 cups. Use a good-quality store-bought brand or homemade.
  • Onion: 1 small, finely chopped.
  • Garlic: 2–3 cloves, minced.
  • Green chiles or jalapeño (optional): 1 small can diced green chiles or 1 fresh jalapeño, minced.
  • Cumin: 1 teaspoon.
  • Chili powder: 1 teaspoon (or to taste).
  • Salt and black pepper: To taste.
  • Cheese: 2 cups shredded. Monterey Jack, Oaxaca, Chihuahua, or a mild cheddar blend all work.
  • Oil: A few tablespoons for softening tortillas (vegetable or avocado oil).
  • Fresh cilantro: Roughly chopped, for garnish.
  • Lime: 1, cut into wedges.
  • Optional add-ins: Corn kernels, black beans, or sautéed bell peppers for extra heft.

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Sauté aromatics: In a skillet over medium heat, warm a splash of oil. Cook onion until translucent, about 4 minutes. Add garlic and cook 30 seconds. Stir in cumin, chili powder, and green chiles or jalapeño if using.
  3. Build the filling: Add shredded chicken to the skillet. Pour in about 1/2 cup enchilada sauce to moisten. Season with salt and pepper. Stir to combine and warm through. Remove from heat and fold in 1/2 cup shredded cheese.
  4. Warm the tortillas: To prevent cracking, lightly oil a clean skillet and warm each tortilla for 10–15 seconds per side, or wrap a stack in a damp paper towel and microwave 30–45 seconds until pliable.
  5. Sauce the dish: Pour about 1/2 cup enchilada sauce into the baking dish and spread to coat the bottom.
  6. Fill and roll: Place a tortilla on a work surface. Add 2–3 tablespoons of the chicken filling along the center. Roll snugly and place seam-side down in the dish. Repeat with remaining tortillas.
  7. Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. You want them generously coated. Sprinkle with the remaining cheese.
  8. Bake: Bake uncovered for 18–22 minutes, until the cheese is melted and the sauce is bubbling around the edges.
  9. Finish and serve: Let rest 5 minutes. Top with cilantro and serve with lime wedges. Add sour cream, avocado slices, or pickled onions if you like.