Description
Sassy Chicken Enchiladas are a zesty, comforting main-course dish featuring tender shredded chicken, a bold enchilada sauce, gooey melted cheese, and soft tortillas baked to perfection. These enchiladas are quick enough for a weeknight but flavorful enough to satisfy any Tex-Mex craving, making them a family favorite.
Ingredients
For the Chicken Filling
- 2 cups cooked and shredded chicken breast (rotisserie or poached)
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (red or green)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Enchilada Sauce
- 2 cups red enchilada sauce (store-bought or homemade)
- 1/4 cup sour cream
For Assembling
- 8 medium flour tortillas (or corn tortillas, if preferred)
- 2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro (for garnish)
- 1/2 cup sliced green onions (for garnish, optional)
- Lime wedges (for serving)
Instructions
- Prepare the Chicken Filling. Heat olive oil in a large skillet over medium heat. Sauté diced onion and bell pepper until softened, about 3-4 minutes. Add shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Stir and cook for 2-3 minutes until the mixture is well combined and fragrant. Set aside.
- Make the Enchilada Sauce Mixture. In a separate bowl, mix the red enchilada sauce with sour cream until smooth and well blended. This adds creaminess and tang to the sauce.
- Assemble the Enchiladas. Preheat your oven to 375°F (190°C). Spread about 1/3 cup of the enchilada sauce mixture in the bottom of a 9×13-inch baking dish. Lay out a tortilla, spoon about 1/4 cup of the chicken filling down the center, sprinkle with a little cheese, then roll up and place seam-side down in the baking dish. Repeat with all tortillas.
- Top with Sauce and Cheese. Pour the remaining enchilada sauce evenly over the wrapped tortillas, making sure each is well covered. Sprinkle the remaining shredded cheese on top for an extra melty finish.
- Bake. Bake the enchiladas in the preheated oven for 20-25 minutes, until the cheese is bubbly and the sauce is slightly golden at the edges.
- Garnish and Serve. Remove from the oven and sprinkle with chopped cilantro and green onions. Serve hot with lime wedges on the side for a fresh, zesty finish.
Notes
- Use rotisserie chicken for a quick shortcut and extra flavor.
- Try corn tortillas for a gluten-free version (ensure enchilada sauce is gluten-free).
- Add black beans or corn to the chicken filling for extra texture.
- Leftovers reheat well; store them covered in the fridge for up to 3 days.
- Customize spice level by adding jalapeños or a dash of hot sauce.
