Description
These easy baked Chicken Enchiladas are packed with juicy chicken, vibrant red enchilada sauce, and a cheesy topping. A simple, quick, and flavorful dish perfect for dinner or gatherings, bringing authentic Mexican flavors right to your kitchen.
Ingredients
2 tablespoons vegetable oil (or avocado oil)
1 yellow onion, chopped
2 boneless, skinless chicken breasts (or 1 lb of shredded chicken)
1–2 jalapeño peppers, diced
Salt and pepper, to taste
1 cup red enchilada sauce (homemade or store-bought)
6 flour tortillas
2 cups Mexican blend cheese (or cheddar, mozzarella, Monterey Jack)
Fresh cilantro (for garnish)
Sour cream (for serving)
Instructions
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Prepare the chicken: In a skillet, heat oil over medium-high. Add chopped onion and sauté until softened. Add diced chicken and cook for 6-8 minutes. Stir in jalapeños, salt, pepper, and 2 tablespoons of enchilada sauce. Set aside.
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Roll the enchiladas: Spread 1-2 tablespoons of enchilada sauce on each tortilla. Add ¼ cup of cheese and 2 tablespoons of the chicken mixture. Roll up each tortilla tightly.
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Assemble the dish: Spread 2 tablespoons of enchilada sauce in the bottom of a 9×13-inch baking dish. Arrange the rolled tortillas seam side down. Pour the remaining sauce over the top and sprinkle with the remaining cheese.
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Bake: Preheat oven to 350°F (175°C). Bake for 15-20 minutes, until cheese is bubbly and golden brown. Let rest for 5 minutes.
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Serve: Garnish with cilantro and serve with sour cream.
Notes
For a vegetarian option, replace chicken with black beans or roasted vegetables.
Use gluten-free tortillas if needed.
Adjust the number of jalapeños to your desired spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
