Enchiladas Recipe

Corn tortillas: These are the base of the enchiladas, providing a soft and pliable wrap for the filling.

Cooked chicken: Shredded chicken adds a hearty and protein-rich filling to the enchiladas.

Enchilada sauce: This sauce is key to the dish, offering a rich and tangy flavor that ties everything together.

Shredded cheese: Melted cheese on top adds a creamy and delicious finish to the enchiladas.

Chopped onions: Onions add a bit of crunch and a sharp flavor to the filling.

Chopped cilantro: Fresh cilantro adds a burst of color and a fresh, herbaceous note to the dish.

To ensure your corn tortillas don't crack when rolling, warm them in a damp paper towel in the microwave for about 30 seconds. This will make them more pliable and easier to handle. Additionally, when spreading the enchilada sauce over the rolled tortillas, use a spoon or brush to ensure even coverage, which helps to keep the tortillas moist during baking.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and can be easier to roll, though they have a different texture and flavor.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable replacement.

• enchilada sauce - Substitute with salsa verde: Salsa verde provides a tangy and slightly spicy alternative that complements the dish well.

• shredded cheese - Substitute with crumbled queso fresco: Queso fresco offers a mild, creamy flavor that pairs nicely with enchiladas.

• chopped onions - Substitute with chopped green onions: Green onions provide a milder onion flavor and add a touch of color.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can stand in for cilantro if you prefer a different taste.

• Allow the enchiladas to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled enchiladas to an airtight container. If stacking, place a piece of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
• For freezing, wrap each enchilada individually in plastic wrap or aluminum foil. This makes it easy to reheat single servings.
• Place the wrapped enchiladas in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then bake at 350°F (175°C) for 20-25 minutes until heated through.
• If reheating directly from frozen, cover with foil and bake at 350°F (175°C) for 30-35 minutes, then uncover and bake for an additional 10 minutes to melt the cheese.
• Garnish with fresh cilantro after reheating to add a burst of flavor and color.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the enchiladas in an oven-safe dish and cover with aluminum foil to prevent them from drying out.
  3. Bake for about 20 minutes, or until they are heated through and the cheese is bubbly again.

• Microwave Method:

  1. Place the enchiladas on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Add more time if necessary, in 30-second increments.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil or butter.
  2. Place the enchiladas in the skillet and cover with a lid.
  3. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and the cheese is melted.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the enchiladas in the air fryer basket, making sure they are not overlapping.
  3. Heat for about 5-7 minutes, or until they are warmed through and the cheese is melted and slightly crispy.

• Oven: Used to bake the enchiladas at a consistent temperature of 350°F (175°C).

• Mixing bowl: Used to combine the shredded chicken, enchilada sauce, chopped onions, and cilantro.

• Microwave: Used to warm the tortillas for about 30 seconds to make them pliable.

• Baking dish: Used to place the rolled tortillas seam-side down and bake them.

• Measuring cups: Used to measure out the enchilada sauce, shredded cheese, and other ingredients.

• Knife: Used to chop the onions and cilantro.

• Cutting board: Used as a surface for chopping the onions and cilantro.

• Spoon: Used to mix the chicken mixture and to pour the enchilada sauce over the tortillas.

• Grater: Used to shred the cheese if it is not pre-shredded.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Prepare the filling: Mix the shredded chicken, enchilada sauce, chopped onions, and cilantro ahead of time and store in the fridge.

Use pre-cooked chicken: Save time by using rotisserie chicken or leftover cooked chicken.

Microwave tortillas: Warm the corn tortillas in the microwave for 30 seconds to make them pliable and easy to roll.

Assemble in advance: Roll the tortillas with the chicken mixture and store them in the baking dish in the fridge until ready to bake.

Pre-shredded cheese: Use pre-shredded cheese to save time on grating.