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To make classic chicken enchiladas, you need a few key items. Here’s what you will need: - 2 cups shredded cooked chicken - 1 cup enchilada sauce - 8 small corn or flour tortillas - 1 cup shredded cheese - 1 small onion - 1 cup black beans - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Salt and pepper - Fresh cilantro for garnish - Sour cream for serving These ingredients create a hearty meal packed with flavor. The shredded chicken gives it a nice texture, while the enchilada sauce adds that signature taste. You can use rotisserie chicken for ease. The cheese melts beautifully, making every bite delightful. Black beans add a bit of earthiness, and the onion brings sweetness. You can adjust the spices based on your taste. If you want, you can check the Full Recipe for more details on how to prepare these tasty enchiladas. 1. Start by preheating your oven to 375°F (190°C). This sets the stage for baking. 2. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 small diced onion. Sauté for about 3-4 minutes until the onion turns clear. This adds great flavor to your dish. 1. Next, add 2 cups of shredded cooked chicken and 1 cup of black beans to the skillet. Stir well to mix. 2. To enhance the taste, sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of garlic powder. Don't forget a pinch of salt and freshly cracked pepper. Stir for 2-3 minutes until everything is warm and blended. 1. Grab an 8 small corn or flour tortillas. Take one tortilla and spoon a generous amount of the chicken mixture into the center. 2. Roll the tortilla tightly around the filling, tucking in the edges. Place it seam-side down in a greased baking dish. Repeat until all tortillas are filled and snug in the dish. 1. Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. 2. Sprinkle 1 cup of shredded cheese generously on top. 3. Cover the dish tightly with aluminum foil. Bake for 20 minutes. Then, remove the foil and bake for another 10 minutes. The cheese should melt and bubble nicely. These steps will help you create the most flavorful chicken enchiladas. Enjoy the process! For the full recipe, refer to the detailed instructions above. Choosing the right seasoning Seasoning sets the tone for your enchiladas. I love using ground cumin and garlic powder. They add warmth and depth. Feel free to add chili powder for some heat. Taste your filling as you go. Adjust the salt and pepper for balance. Tips for rolling tortillas Rolling tortillas can be tricky. To make it easier, warm the tortillas first. This softens them, making them less likely to crack. Place your filling in the center, leaving space on the sides. Fold in the edges and roll tightly. Tuck them seam-side down in your baking dish. Presentation tips A good look makes your meal more appetizing. Arrange the enchiladas neatly on a platter. Drizzle extra enchilada sauce around the edges. Add a sprinkle of fresh cilantro for color. A few lime wedges on the side will brighten the dish. Suggested sides and dips Enchiladas pair well with simple sides. Consider serving black beans or a fresh salad. A side of rice can also work nicely. Don’t forget the sour cream or Greek yogurt for dipping. This adds a cool contrast to the warm enchiladas. Check out the Full Recipe for more tips! {{image_4}} You can switch up the protein in your enchiladas. If you want a beefy taste, use ground beef. Ground turkey is also a great choice. Both meats add a different flavor to your dish. For a vegetarian option, try using black beans or lentils. You can also add sautéed vegetables like bell peppers or zucchini for a colorful twist. Sauce is key for great enchiladas. You can use store-bought enchilada sauce for speed. However, making your own can add more flavor. To make a simple homemade sauce, blend tomatoes, chili powder, and garlic. You can also try different flavors. For a spicy kick, add jalapeños or chipotle peppers. For a milder taste, go with a creamy sauce or a green tomatillo sauce. Cheese choices can really change the dish. Sharp cheddar cheese adds a strong flavor. A Mexican cheese blend gives a nice, tangy taste. If you are dairy-free, try vegan cheese. Look for options made from nuts or soy. They melt well and add creaminess without the dairy. To keep your chicken enchiladas fresh, store them in the fridge. Use an airtight container for best results. You can safely eat them within three to four days. To reheat, place the enchiladas in a baking dish. Cover them with aluminum foil and heat in a 350°F oven for about 15 minutes. This keeps the tortillas soft and the filling warm. You can also use the microwave. Heat each enchilada on high for about one to two minutes. If you want to save some enchiladas for later, freezing works well. First, let them cool completely. Then, wrap each enchilada tightly in plastic wrap. Place the wrapped enchiladas in a freezer-safe bag or container. You can freeze them for up to three months. To thaw, move them to the fridge overnight. Reheat in the oven at 350°F for about 20 minutes. This way, they stay tasty and enjoyable when you’re ready to eat. Check out the Full Recipe for more details! How do you make enchiladas from scratch? You start by cooking chicken and sautéing onions. Mix them with spices and beans. Then, fill tortillas with this tasty mix. Roll them up and place them in a dish. Pour on sauce and cheese, then bake until hot and bubbly. For a full guide, check the Full Recipe. Can enchiladas be made ahead of time? Yes, you can prepare enchiladas in advance. Fill and roll them, then store in the fridge. Just cover them tightly. Bake them when you are ready to serve. This saves time on busy days. What type of tortillas are best for enchiladas? Corn tortillas are traditional and add great flavor. However, flour tortillas work well too. Choose the type you like best. Just make sure they are soft enough to roll without breaking. How can I make enchiladas spicier? To add heat, use spicy enchilada sauce. You can also add jalapeños or hot sauce to the filling. Another option is to sprinkle chili powder on top before baking. Adjust the spice level to fit your taste. What can I substitute for chicken in enchiladas? You can use ground beef, turkey, or even beans for a vegetarian option. Shredded pork or tofu are also great choices. Feel free to mix and match proteins based on your preference. In this post, we covered how to make classic chicken enchiladas. You learned about the key ingredients, step-by-step instructions, and tips for perfecting your dish. Using fresh flavors and the right spices is key. You can easily switch up ingredients, sauces, or cheese for variety. Store leftovers properly or freeze them for later enjoyment. With these details in mind, you are ready to make delicious enchiladas at home. Enjoy your cooking adventure!

Classic Chicken Enchiladas

Indulge in these savory chicken enchiladas that are perfect for any meal! With shredded chicken, creamy enchilada sauce, and melty cheese, they’re easy to make and packed with flavor. This recipe is simple enough for weeknight dinners yet impressive enough for guests. Discover step-by-step instructions and tips for a stunning presentation. Click to explore this delicious recipe and bring a taste of Mexico to your kitchen!
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Ingredients
  

2 cups shredded cooked chicken (rotisserie chicken works great)

1 cup enchilada sauce (store-bought or homemade)

8 small corn or flour tortillas

1 cup shredded cheese (choose between sharp cheddar or a Mexican blend for extra flavor)

1 small onion, finely diced

1 cup black beans, drained and rinsed

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt and freshly cracked pepper to taste

Fresh cilantro, chopped, for garnish

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Preheat your oven to 375°F (190°C) to prepare for baking.

    In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, approximately 3-4 minutes. Stir occasionally to ensure even cooking.

      To the skillet, add the shredded chicken, black beans, ground cumin, garlic powder, and a pinch of salt and pepper. Stir to combine and continue cooking for another 2-3 minutes until the mixture is heated through, making sure to blend the flavors well.

        In a mixing bowl, combine half of the enchilada sauce with half of the shredded cheese, stirring until well mixed. This will make for a creamy filling.

          Take a tortilla and spoon a generous amount of the chicken mixture into the center. Roll the tortilla tightly around the filling, tucking in the edges as you go, and place it seam-side down in a greased baking dish. Repeat this process until all tortillas are filled and placed into the dish.

            Once all enchiladas are tucked snugly in the baking dish, pour the remaining enchilada sauce evenly over the top, ensuring that each enchilada is fully coated.

              Sprinkle the remaining shredded cheese generously over the enchiladas to create a delicious cheesy topping.

                Cover the baking dish securely with aluminum foil, then bake in the preheated oven for 20 minutes. After this time, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and turns a lovely golden brown.

                  Once baked, let the dish sit for a few minutes to cool slightly. Before serving, garnish with freshly chopped cilantro for a burst of freshness. Serve alongside sour cream or Greek yogurt for a creamier touch, if desired.

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4-6 people

                      - Presentation Tips: For a beautiful presentation, arrange the enchiladas on a serving platter and drizzle additional enchilada sauce around the edges. Add a side of sour cream and lime wedges for an attractive, flavorful garnish. Enjoy!