Chicken Enchiladas Recipe
Layers of charred corn tortillas with succulent shredded chicken, Cotija, queso fresco cheeses, traditional enchilada sauce and sour cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Chicken Enchiladas
Method
Directions for Preparing Chicken Enchiladas
- 1
Prepare the Filling
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 2
- 3
Prepare the Tortillas
In a separate skillet, lightly char the corn tortillas on both sides over medium heat until they are pliable, about 30 seconds per side. Keep them warm by wrapping them in a clean kitchen towel.
- 4
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread 1 cup of enchilada sauce on the bottom of a baking dish. Take a charred tortilla, place a generous amount of the chicken filling on it, and sprinkle with Cotija and queso fresco cheeses. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- 5
Top with Sauce and Cheese
Once all enchiladas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle any remaining Cotija and queso fresco cheeses over the sauce.
- 6
Bake the Enchiladas
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- 7
Garnish and Serve
Remove from oven and let cool for a few minutes. Serve warm, garnished with sour cream and the remaining chopped cilantro.