Chicken enchiladas are a comforting classic, bringing together tender chicken, flavorful enchilada sauce, and gooey cheese. This recipe is perfect for any night you want a satisfying meal that's simple to prepare and sure to please.
Chicken breasts provide a lean and tender protein base. We season them with cumin and chili powder for a warm, earthy flavor. Corn tortillas are traditional in enchiladas, offering a slightly chewy texture that holds up well to filling and baking. The red enchilada sauce ties everything together with its tangy, slightly spicy kick. A mix of cheddar cheese and Monterey Jack cheese creates a creamy, melty topping. Onion and garlic add savory depth, while fresh cilantro brightens up the final dish. Don't forget the lime wedges for a zesty finish.
These enchiladas pair beautifully with a side of Mexican rice or a simple avocado salad. For a refreshing contrast, consider serving with a chilled glass of lime agua fresca. If you’re hosting, add some guacamole and salsa on the side for guests to enjoy.
First, preheat your oven to 375°F to get it nice and hot for baking those enchiladas. Take your chicken breasts and season them generously with salt, pepper, cumin, and chili powder. This step is crucial for infusing the chicken with flavor from the get-go.
In a large skillet, heat vegetable oil over medium heat. Carefully place the chicken breasts in the skillet, cooking them until they’re golden brown and cooked through — about 8 minutes on each side should do it. Once done, remove the chicken, let it cool slightly, and then shred it using two forks. It might seem a bit tedious, but trust me, it’s worth it.
In the same skillet, toss in the diced onion and garlic. Sauté them until they’re fragrant and the onion becomes translucent. Add the shredded chicken back into the skillet, stirring it all together so the flavors meld beautifully.
Now, it’s time to work with your corn tortillas. Warm them up briefly in a dry skillet until they’re pliable. This makes them easier to roll without tearing. Fill each tortilla with a spoonful of the chicken mixture, roll them up tightly, and place them seam-side down in a baking dish.
Pour that luscious enchilada sauce over the rolled tortillas. Be generous — you want every bite to be saucy. Sprinkle the shredded cheddar cheese and Monterey Jack cheese on top, and pop the dish into your preheated oven. Bake for about 20 minutes, or until the cheese is bubbly and golden.
Once out of the oven, let the enchiladas sit for a few minutes before serving. Garnish with fresh cilantro and serve with lime wedges for that extra zing.
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