Enchiladas Recipes
Saucy, cheesy enchiladas — red, green, chicken, beef, and vegetarian rolls baked to bubbling perfection.
★ Enchiladas
EnchiladasChicken enchiladas
Easy, cheesy, chicken enchiladas!
Ingredients
- 1lbs Chicken
- 2 tsp Taco Seasoning
- 1 cup Mexican blend cheese
- 5 tortillas
- 2 oz Green Hatch Chile
- 1.5 cup Red enchilada sauce
Instructions
- 1Boil chicken until cooked fully
- 2Shred chicken
- 3Add taco seasoning, 1/2 cup enchilada sauce, and Green hatch chilies to chicken and mix well
- 4Pour enough red sauce to over baking dish
- 5Measure out chicken in tortilla, wrap and place in baking dish
- 6Cover top with cheese and rest of enchilada sauce
- 7Bake for 15 mins on 400 degrees
- 8Enjoy!!
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Open in Pepper →Why Enchiladas Are the Best Make-Ahead Mexican Dinner
Enchiladas are built for assembly: roll, sauce, top with cheese, bake. The whole tray can be put together hours ahead and slid into the oven when you're ready to eat.
Warm tortillas first — straight from the package they crack. A quick dip in warm sauce or 10 seconds in a dry skillet makes them roll without breaking.
Don't drown them in sauce before baking. A thin layer below, a generous one on top, and the tortillas hold their structure instead of turning to mush.
Quick Tips
- 1
Warm your tortillas
Cold tortillas crack. Heat them in a dry skillet for 10 seconds per side or dip in warm sauce before rolling.
- 2
Sauce both sides
A thin layer on the bottom of the dish keeps tortillas from sticking. A generous pour on top keeps them moist as they bake.
- 3
Use real Mexican cheese
Queso Oaxaca or Chihuahua melts better than pre-shredded. The anti-caking starch in bagged cheese keeps it from going gooey.
- 4
Garnish at the table
Fresh cilantro, diced onion, crema, and lime go on after baking — not before. Heat kills their brightness.
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