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These enchiladas are a great option for a quick and no-fuss dinner. They’re stuffed with cheese, chicken and plenty of enchilada sauce — and take about 40 minutes to make. Traditional Mexican enchiladas use corn tortillas, crumbled cheese and are usually stuffed with some type of pepper. Many makers of traditional enchiladas also take pride in making their own enchilada sauce, filled with dried peppers, onion, garlic and tomato. These enchiladas are a more Americanized version, but similar idea.
Servings: 8 enchiladas
- 4 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- salt and pepper
- 2 garlic cloves, chopped
- 3 cups enchilada sauce
- 8 flour tortillas
- 2 cups shredded pepper jack cheese
- 1/2 cup fresh cilantro, roughly chopped for garnish
- chopped red onion, for garnish
- Preheat oven to 425° F.
- Preheat a skillet over medium-high heat with two tablespoons of oil.
- Pat chicken breasts dry with a paper towel and lightly season with salt and pepper on both sides. Place in the skillet and sear.
- Cook chicken until lightly brown on both sides, then add garlic and cook for one minute or until fragrant. Don’t let it burn!
- Next, pour the enchilada sauce into the skillet. Once it’s boiling, turn heat down and simmer. Cook for 10 minutes or until the chicken is fully cooked through.
- Remove the chicken from the skillet the let it cool slightly. Using two forks, shred the chicken.
- In a 9″x13″ baking dish, pour a thin layer of the heated enchilada sauce, just enough to coat the bottom.
- Warm the flour tortillas in the microwave, wrapped in a damp paper towel, for 20 to 30 seconds.
- Spoon the shredded chicken and one cup of cheese evenly between the eight tortillas. Roll the tortillas and place them in the baking dish, seam-side down in the sauce.
- Brush the remaining olive oil across the tops of the rolled enchiladas.
- Drizzle more sauce over the tops of the enchiladas and sprinkle with the remaining cheese.
- Place dish in the oven and bake uncovered for 15 minutes, or until the tortillas are slightly golden.
- When they’re done, let them sit for 5 to 10 minutes.
- Garnish with more enchilada sauce, cilantro, onions and serve.
If you like this recipe, check out these slow cooker Buffalo chicken-stuffed sweet potatoes.
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