Authentic Chicken and Cheese Enchilada Recipe

I thought Enchiladas were a difficult dish that you could only get at a restaurant because they were simply too hard to make at home. As it turns out, this is simply not true. Enchiladas are arguably one of the easiest (and quickest!) Mexican dishes to make at home. And you can top them with anything you have in the fridge. Try this authentic chicken and cheese enchilada recipe if you want to make something quick and easy.

When rolling the enchiladas, make sure that you have heated the torillas thoroughly on the stove on a pan before filling them with your chicken mixture. If you try to roll them cold, they will crack. I heat my tortillas up in a nonstick pan without any oil. I heat them through for about 30 seconds.

How to Make Authentic Chicken and Cheese Enchiladas

• Tortillas: Traditionally, enchiladas are made with corn tortillas. However, if you prefer flour instead, those will work just as well and are much less prone to cracking.
• Protein: This recipe is made with chicken, but it can easily be replaced with any other protein, such as beef, shrimp or tofu.
• Cheese: Picking up the Mexican blend cheese from Safeway is always an easy and safe option. Using up the last of those bags of cheese in your fridge is also something you can do as well.
• Sauce: You can make your own enchilada sauce or you can pick up a can from Safeway. The can from Old El Paso is the perfect size for a pan of enchiladas.
• Guacamole: It’s necessary but freshly-made guacamole pairs well with enchiladas.

Toppings for Enchiladas:

• Fresh Guacamole
• Pico de Gallo
• 5-Ingredient Mango Salsa
• Easy Queso (Mexican Cheese Dip)

Authentic Chicken and Cheese Enchilada Recipe

5 from 2 votes

Recipe by Sarah Course: Easy Recipes, Entrée, Freezer Friendly, Quick & EasyCuisine: MexicanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

320

kcal

Ingredients

• 12 corn tortillas

• 2 cups precooked and shredded chicken ((leftover rotisserie chicken works well for this) )

• 3.5 cups Enchilada sauce (make your own or buy premade)

• 2 cups pre-shredded Mexican cheese

• toppings of your choice (guac, sour cream, etc. )

Directions

• Prep your ingredients. Spray a casserole dish with PAM. Preheat the oven to 350. Shred your chicken if you haven’t already. Put it in a bowl and add about half a cup of your enchilada sauce. Mix to coat.
• Heat your tortillas. Take your corn tortillas and heat them up in a pan one by one. If you don’t heat them up they will crack and break as you fold them with the filling in the pan.
• Fold the tortillas. After heating, spoon one or two heaping tablespoons of the chicken mix into a corn tortilla. Fold and place in the casserole dish.
• Bake. Cover the enchiladas with the remaining sauce. Top with cheese. Place in the oven and bake for about 20 minutes. The enchiladas will be finished when the cheese is melted and the sauce is bubbling.
• Serve. Serve your enchiladas immediately.

Notes

• Add any cheese that you’d like, this recipe doesn’t have to be made with just the cheese specified.

Did you try this authentic chicken and cheese enchilada recipe? Tell me how it turned out in the comments below.