Mexican Enchiladas

Name: Mexican Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 tablespoon olive oil; 1 small onion; 1 teaspoon kosher salt; 1 red bell pepper; 1 teaspoon ground cumin; 1 clove garlic; 2 cups chicken, cooked and shredded; 1 cup frozen corn; 1 1/2 cups Mexican cheese blend; 28 ounce can enchilada sauce; 8 flour tortillas

User Reviews

4.8

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4
Calories
370 kcal
Course
Main Course
Cuisine
Mexican

Mexican Enchiladas

Soren Carlson

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Mexican Enchiladas are one of my go-to weeknight meals! Ooey gooey cheese with chicken and veggies make this recipe irresistible.

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Ingredients

Servings

1 tablespoon olive oil
1 small onion, chopped
1 teaspoon kosher salt
1 red bell pepper, diced
1 teaspoon ground cumin
1 clove garlic, minced
2 cups chicken, cooked and shredded (about 2 chicken breasts)
1 cup frozen corn, defrosted
1 1/2 cups Mexican cheese blend
28 ounce can enchilada sauce
8 flour tortillas

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Instructions

Preheat oven to 350°F.
Heat 1 tablespoon of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.
Add red bell pepper and sauté for another 2 minutes.
Add cumin and garlic and sauté for an additional minute.
Remove the mixture from the pan and place in a bowl. After the mixture has cooled, add the chicken, corn, and 1 cup cheese. Mix to combine.
Pour half of the enchilada sauce in a 9 x 11 inch baking dish.
Lay a tortilla flat, add about 1/2 cup of filling, and roll tightly, like a burrito. Place the enchiladas seam-side down in the baking dish.
Repeat with the remaining tortillas and filling, placing them snugly in the dish.
Pour the remaining enchilada sauce over the top and sprinkle with the remaining 1/2 cup of cheese. (*If you’re planning on cooking this dish another day, cover it and freeze up to 4 months at this point.)
Cover the dish with foil and bake in the oven for 25-30 minutes. If you are starting with frozen enchiladas, bake covered for 35-40 minutes.
Serve with chopped cilantro and a dollop of sour cream if desired.

Notes

Freezing: Enchiladas will stay in the freezer for up to 4 months. For best results, prepare enchiladas then freeze. Do not bake. When ready to serve, bake from frozen adding 10-15 minutes to the cook time.
Freezing: Enchiladas will stay in the freezer for up to 4 months. For best results, prepare enchiladas then freeze. Do not bake. When ready to serve, bake from frozen adding 10-15 minutes to the cook time.
Warming tortillas: If your tortillas are stiff or cracking, warm them in the microwave for 10-15 seconds before filling to make them more pliable.

Nutrition Information

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Calories 370kcal (19%) Carbohydrates 35g (12%) Protein 23g (46%) Fat 16g (25%) Cholesterol 60mg (20%) Sodium 1440mg (60%) Fiber 3g (12%) Sugar 4g (8%)