Chicken Enchiladas
These cheesy chicken enchiladas are packed with tender shredded chicken, sweet corn, creamy sour cream, and plenty of melted cheese, all baked in flavorful enchilada sauce until hot and bubbly.
Equipment
- 9x13-inch baking dish
- Large skillet
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
- Cheese grater
- Tongs
Ingredients
- 1 tablespoon extra virgin olive oil, plus extra for greasing
- 2 garlic cloves, finely minced
- 2½ cups red or green enchilada sauce
- 2 cups cooked chicken, shredded
- ½ cup full-fat sour cream
- ½ cup corn kernels, thawed if frozen
- 1½ cups shredded Monterey Jack cheese
- 1 cup shredded Oaxaca cheese
- 8 flour tortillas
- ¼ cup fresh cilantro, chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat a baking dish with olive oil and set aside.
- Warm the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 to 2 minutes until fragrant.
- Pour the enchilada sauce into the skillet and heat gently for 3 to 4 minutes until warmed through. Remove from the heat.
- In a large bowl, combine the shredded chicken, sour cream, corn, half of the Monterey Jack cheese, and half of the Oaxaca cheese. Season with salt and black pepper and stir until evenly mixed.
- Working one at a time, lightly coat each tortilla in the warm enchilada sauce.
- Spoon approximately 2 to 3 tablespoons of the chicken filling down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- Continue until all tortillas have been filled and arranged in the dish.
- Pour any remaining enchilada sauce evenly over the enchiladas.
- Scatter the remaining Monterey Jack and Oaxaca cheese over the top.
- Bake for 25 to 30 minutes, or until the cheese is fully melted and the edges of the tortillas are lightly golden.
- Remove from the oven and allow to rest for a few minutes before serving.
- Finish with freshly chopped cilantro and serve warm.