Laura Mariano
Chicken enchiladas with flour tortillas are a delightful variation on the classic Mexican dish. Using tender shredded chicken, savory enchilada sauce, and gooey cheese wrapped in soft flour tortillas, these enchiladas are baked to perfection for a comforting and satisfying meal. Whether you’re planning a cozy family dinner or entertaining guests, this recipe promises to be a crowd-pleaser with its rich flavors and hearty appeal. Ready to learn how to make them? Here’s a step-by-step guide to creating delicious chicken enchiladas with flour tortillas.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1/2 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 6-8 large flour tortillas (burrito size)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a mixing bowl, combine the shredded chicken, 1/2 cup of cheese, green chilies, sour cream, chili powder, cumin, salt, and pepper. Mix well.
- Pour about 1/3 cup of enchilada sauce into the bottom of the baking dish and spread it evenly.
- Place a flour tortilla on a clean surface. Spoon some of the chicken mixture down the center of the tortilla, then roll it up tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are well coated. Sprinkle the remaining cheese over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
- Garnish with chopped cilantro, diced tomatoes, and a dollop of sour cream if desired. Serve hot and enjoy your delicious chicken enchiladas!
