Easy Chicken Enchiladas
Posted On June 13, 2009
- 3 cups shredded cooked chicken (1 1/2 pounds)
- 12 ounces sharp cheddar cheese, shredded (3 cups)
- 2 1/2 cups enchilada sauce ( see note below)
- 1 to 2 (4 ounce) cans chopped green chilies, drained
- 1/2 cup of minced fresh cilantro
- Salt and pepper
- 12 (6-inch) soft corn totillas
- Lime wedges (for serving)
- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Combine the chicken, 2 cups of the cheddar, 1/2 cup of the enchilada sauce, the chilies, and the cilantro. Season with salt and pepper to taste.
- Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds.
- Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9 by 13-inch baking dish lightly coated with vegetable oil spray.
- Lightly spray the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
- Remove the foil and continue to bake until the cheddar browns, about 5 minutes longer. Serve, passing the remaining 1 cup sauce and the lime wedges separately.
Note: Enchilada sauce is sold in cans of various sizes – you’ll need 20 ounces (2 1/2 cups) of sauce for this recipe, or try the Fast Enchilada Sauce recipe below. For mild enchiladas, use one can of green chilies; for spicy enchiladas, use two cans. Make sure that the cooked chicken is finely shredded or chopped, or else the edges of large pieces will tear through the tortillas. In addition to the lime wedges, serve these enchiladas with sour cream, diced avocado, shredded lettuce, and Tabasco.
FAST ENCHILADA SAUCE
- 1 tablespoon vegetable oil
- 1 onion, minced
- 1/2 teaspoon salt
- 3 tablespoons chili powder
- 3 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons sugar
- 2 (8-ounce) cans tomato sauce
- 1/2 cup water
Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and salt and cook until softened, about 5 minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.