Best chicken enchiladas recipe
Preheat oven to 375°F (190°C). Cook 2 cups shredded cooked chicken (rotisserie works). In a saucepan, warm 1–2 tbsp oil and sauté 1 small diced onion (optional) for 3–4 minutes. Stir in 2–3 minced garlic cloves, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp dried oregano, and 1/2 tsp salt. Add 1 can (10–11 oz) enchi
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Best Chicken Enchiladas Recipe (Enchilada-Style, Crowd-Friendly)
Preheat oven to 375°F (190°C). Cook 2 cups shredded cooked chicken (rotisserie works). In a saucepan, warm 1–2 tbsp oil and sauté 1 small diced onion (optional) for 3–4 minutes. Stir in 2–3 minced garlic cloves, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp dried oregano, and 1/2 tsp salt. Add 1 can (10–11 oz) enchilada sauce (or 2 cups homemade) and simmer 3–5 minutes. Mix chicken with 1/2 cup sauce and 1/2 cup shredded cheese (cheddar or Monterey Jack).
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Assemble & Bake
Warm tortillas (8–12 corn or flour) so they roll without cracking. Spoon a thin layer of sauce in a baking dish. Fill each tortilla with chicken mixture, roll, and place seam-side down. Pour remaining sauce over the top and sprinkle with 1–2 cups cheese. Bake 18–25 minutes until bubbly. Optional: broil 1–2 minutes for extra browning. Serve with toppings like diced onion, cilantro, sour cream, sliced avocado, or shredded lettuce.
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Quick Tips
For extra flavor, add 1/2 cup sautéed peppers and/or corn to the filling. If using corn tortillas, lightly fry or microwave with a damp paper towel to prevent tearing. Adjust heat by choosing mild vs. hot enchilada sauce and chili powder.
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