Mexican Enchiladas are one of my go-to weeknight meals! Ooey gooey cheese with chicken and veggies make this recipe irresistible.
Prep time: PT15M
Cook time: PT25M
Total time: PT40M
Rating
4.8 stars (5 reviews)
Keywords
chicken enchiladas, enchiladas
Ingredients
1 tablespoon olive oil
1 small onion, ( chopped)
1 teaspoon kosher salt
1 red bell pepper, (diced)
1 teaspoon ground cumin
1 clove garlic, (minced)
2 cups chicken, cooked and shredded ((about 2 chicken breasts))
1 cup frozen corn, (defrosted)
1 1/2 cups Mexican cheese blend
28 ounce can enchilada sauce
8 flour tortillas
Categories
Main Dish
Cuisine
Mexican
Steps
Preheat oven to 350°F.
Heat 1 tablespoon of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.
Add red bell pepper and sauté for another 2 minutes.
Add cumin and garlic and sauté for an additional minute.
Remove the mixture from the pan and place in a bowl. After the mixture has cooled, add the chicken, corn, and 1 cup cheese. Mix to combine.
Pour half of the enchilada sauce in a 9 x 11 inch baking dish.
Lay a tortilla flat, add about 1/2 cup of filling, and roll tightly, like a burrito. Place the enchiladas seam-side down in the baking dish.
Repeat with the remaining tortillas and filling, placing them snugly in the dish.
Pour the remaining enchilada sauce over the top and sprinkle with the remaining 1/2 cup of cheese. (*If you’re planning on cooking this dish another day, cover it and freeze up to 4 months at this point.)
Cover the dish with foil and bake in the oven for 25-30 minutes. If you are starting with frozen enchiladas, bake covered for 35-40 minutes.
Serve with chopped cilantro and a dollop of sour cream if desired.
