Essentials: Easy Enchiladas Recipe
Ingredients
- 3 cups shredded cooked chicken (1 1/2 pounds)
- 12 ounces sharp cheddar cheese, shredded (3 cups) ⓘ
- 1 1/2 cup enchilada sauce (canned or homemade--recipe below) ⓘ
- 1 to 2 (4-ounce) cans chopped green chiles, drained ⓘ
- 1/2 cup minced fresh cilantro ⓘ
- Salt and pepper ⓘ
- 12 (6-inch) corn tortillas ⓘ
- Lime wedges, sour cream, diced avocado, and shredded lettuce for serving, optional (I would not eat any of these things with enchiladas!) ⓘ
- 1 tablespoon vegetable oil ⓘ
- 1 onion, minced
- 1/2 teaspoon salt ⓘ
- 3 tablespoons chili powder ⓘ
- 3 garlic cloves, minced ⓘ
- 2 teaspoons cumin ⓘ
- 2 teaspoons sugar ⓘ
- 2 (8-ounce) cans tomato sauce ⓘ
Instructions
- Heat the oven to 400°F with a rack in the middle position. Combine the chicken, 2 cups of the cheese, 1/2 cup of the enchilada sauce, the chiles, and cilantro. Season with salt and pepper to taste.
- Stack the tortillas on a plate, cover with plastic wrap, and microwave until warm and pliable, 40-60 seconds.
- Lightly coat a 9x13 inch baking dish with vegetable oil spray (or just vegetable oil). Spread 1/3 cup filling evenly down the center of each tortilla. Tightly roll the tortilla around the filling and lay seam-side down in the baking dish. You might have to lay a few on top of the others or sideways for everything to fit; it's ok.
- Lightly spray the enchiladas with vegetable oil spray (you can skip this step if you don't have vegetable oil spray; it's meant to keep the tortillas intact during baking, but this is not crucial). Pour the remaining 1 cup of enchilada sauce all over the enchiladas so that they are thoroughly coated. Sprinkle the remaining 1 cup cheese over all. Cover the dish with foil and bake until the enchiladas are heated through, 20-25 minutes.
- Remove the foil and bake until the cheddar browns, about 5 minutes more.
- makes about 2 1/2 cups. Adapted from The America's Test Kitchen Family Cookbook
- Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and salt and cook until softened, about 5 minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
Nutrition & Diet Analysis (per serving)
724
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).