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Chicken Enchiladas

A comforting dish featuring shredded chicken wrapped in soft tortillas and smothered in enchilada sauce, perfect for busy nights and festive dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Rotisserie chicken is a brilliant short-cut.
  • 1 tablespoon olive oil Adds richness and helps sauté the aromatics.
  • 1 small onion, finely chopped Sweet and grounding.
  • 2 cloves garlic, minced Aromatic backbone.
  • 1 teaspoon ground cumin Warm and earthy.
  • 1 teaspoon smoked paprika Optional, for a subtle smokiness.
  • 1 can (15 ounces) tomato-based enchilada sauce Choose red or green depending on your mood.
  • 1/2 cup sour cream or plain Greek yogurt Adds creaminess; nutritional yeast makes a dairy-free alternative.
  • 8 small flour or corn tortillas Corn for tradition, flour for pliability.
  • 2 cups shredded cheese Mexican blend, cheddar, or Monterey Jack; dairy-free cheese or extra nutritional yeast as substitution.
  • 1/2 cup corn kernels For sweetness and texture (optional).
  • 1/2 cup black beans, rinsed Optional for fiber and heft.
  • Salt and pepper to taste
For Serving
  • Fresh cilantro and lime wedges Bright finishing touches.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease an 8x11-inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add onion and sauté until translucent, about 4 minutes.
  3. Stir in garlic, cumin, and smoked paprika; cook until fragrant.
  4. Stir in shredded chicken, corn, and black beans. Pour in 1/2 cup of enchilada sauce and warm through. Taste and season with salt and pepper.
  5. Warm tortillas briefly in a dry skillet or microwave to make them pliable.
  6. Spoon about 1/3 cup of the chicken mixture into each tortilla, sprinkle with a little cheese, and roll snugly. Place seam-side down in the prepared dish.
  7. Mix the remaining enchilada sauce with sour cream or Greek yogurt and pour evenly over the rolled tortillas. Scatter the remaining cheese on top.
Cooking
  1. Bake for 20–25 minutes or until the cheese is melted and bubbly. Let rest for 5 minutes before serving.

Notes

Make it vegetarian by swapping chicken for roasted sweet potato and extra black beans, and use vegetable-based enchilada sauce. Serve hot with sides for a full meal.