In 30 minutes you'll have easy chicken enchiladas on the table with smoky enchilada sauce encased in warm tortillas and melted cheese. Yum!
- 1 pound chopped cooked chicken about 5 skinless boneless thighs or 3 breast halves
- 24 ounces enchilada sauce store-bought or homemade
- 12 ounces shredded cheddar cheese, split
- 1 cup cilantro 3/4 cup chopped, 1/4 cup left with whole leaves
- 1/4 cup sour cream
- 6 eight inch flour tortillas
- 1 medium fresh jalapeno, optional sliced
- 1 medium avocado diced
- 1 cup chopped crisp lettuce
- 1/2 cup sour cream
- reserved cilantro whole leaves
- 2 medium limes cut into wedges
-
Preheat oven to 400 degrees.
Pour about ½ - 1 cup sauce in bottom of 8” X 10” pan. See notes if making enchiladas for on-the-go. -
In middle of tortilla, place a sixth of the chopped chicken,
cheddar cheese and cilantro in a straight line down the center of the
tortilla. Add 2 Tablespoons enchilada
sauce. Roll tortilla up and place seam
side down in prepared pan. -
Repeat with 5 remaining tortillas. Spread thin layer of sour cream over the tops
of the enchiladas. Cover with foil (optional)
and bake for about 15 - 20 minutes or until cheese is melted and dish is heated
through. -
Chop toppings while the enchiladas cook. Wash vegetables. Chop lettuce, slice jalapeno, dice avocado
cut limes. -
Top cooked dish with lettuce, jalapeno, avocado, sour cream
and some whole cilantro leaves. Or put the toppings in small dishes and let the
diners serve themselves.
If using store-bought enchilada sauce you can add some pop of taste with 2 teaspoons chili powder, 1 teaspoon cumin and 1 teaspoon sugar. Or make Easy Enchilada Sauce
Cover with foil? If you cover the enchiladas with foil it will keep the cheese from browning and the tortillas a little softer.
When covering the dish with foil, I like to add toothpicks in some of the enchiladas evenly spaced around. They act as “tent poles to keep the foil from touching the enchiladas and sticking to the cheese. Remember to remove the toothpicks when serving!
Enchiladas on-the-go – put a little of the toppings inside the tortilla so that it’s easier to eat when walking. Do not put extra sauce on the bottom of the pan or on top of the tortillas, it will be a mess. See post for other 0n-the-go tips.
Storing: Store cooked enchiladas in the refrigerator in a covered container for up to 4 days.