Chicken Enchiladas Recipe
This Chicken Enchiladas Recipe is pure comfort! Tender shredded chicken wrapped in corn tortillas, smothered in homemade enchilada sauce and topped with queso fresco and fresh lettuce.
Equipment
- Large Skillet
- Enchilada baking dish
- Mixing Bowl
- Whisk
- Grater
Ingredients
- 1 recipe shredded chicken cooked and seasoned
- 1 recipe enchilada sauce homemade
- 16 count corn tortillas
- 4 tablespoons avocado oil
- 1 cup onions small diced, raw or caramelized
- 1 cup queso fresco crumbled
- 1 head butter leaf lettuce shredded
- radishes sliced, optional for garnish
Instructions
- Start with cooked chicken, either boiled or roasted. Shred it using two forks or your hands until it’s finely shredded. Season with salt, pepper, and taco seasoning.
- In a saucepan, combine enchilada sauce ingredients and simmer on low for about 20 minutes. Adjust seasoning to taste.
- Heat avocado oil in a large skillet over medium heat. Add diced onions and sauté until translucent and slightly caramelized, about 5-7 minutes.
- In a mixing bowl, combine shredded chicken, sautéed onions, and half of the crumbled queso fresco. Mix well.
- Warm the corn tortillas in a dry skillet or microwave to make them pliable.
- Spread a layer of enchilada sauce on the bottom of the baking dish. Fill each tortilla with chicken mixture, roll up, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the assembled enchiladas. Sprinkle remaining queso fresco on top.
- Preheat oven to 350°F (175°C). Cover with foil and bake for 20 minutes. Remove foil and bake for additional 10 minutes until cheese is bubbly and golden.
- Let enchiladas cool for a few minutes. Garnish with shredded butter lettuce and sliced radishes if desired. Serve and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can freeze assembled enchiladas before baking; bake from frozen adding extra time.
- Customize the filling with vegetables like spinach or bell peppers for added nutrition.