Chicken Enchiladas with Canned Sauce Recipe
If you’re looking for a quick and satisfying Mexican-inspired meal, chicken enchiladas with canned sauce are the perfect solution. This easy-to-make dish delivers a savory, tangy flavor without the hassle of homemade sauces. Whether you’re cooking for a family dinner or preparing a weeknight meal, this recipe is sure to impress. Below, we will walk you through all the steps, tips, and tricks to make this delicious dish.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 (10 oz) can of enchilada sauce (red or green)
- 6 flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup sour cream (optional for topping)
- Fresh cilantro, chopped (optional for garnish)
- 1 medium onion, chopped (optional)
- Olive oil for frying
Step-by-Step Guide to Making Chicken Enchiladas
1. Prepare the Chicken
- Start by shredding your cooked chicken. You can use leftover chicken, rotisserie chicken, or cook chicken breasts and shred them yourself. Make sure the chicken is moist and flavorful, as it will help fill the tortillas.
2. Warm the Tortillas
- Heat your flour tortillas in a dry skillet over medium heat for about 20 seconds on each side until they become soft and pliable. Alternatively, you can microwave them for 20 seconds wrapped in a damp paper towel.
3. Assemble the Enchiladas
- Preheat your oven to 350°F (175°C).
- Pour a small amount of enchilada sauce into the bottom of a 9×13-inch baking dish to prevent sticking.
- Place one tortilla on a flat surface and spoon about 2 tablespoons of shredded chicken in the center. Top with a generous amount of cheese and a bit of chopped onion if desired.
- Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat for all six tortillas.
4. Top the Enchiladas
- Once all the tortillas are arranged in the baking dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining cheese over the sauce.
5. Bake the Enchiladas
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
6. Serve
- Remove the enchiladas from the oven and let them cool for a few minutes. Serve with a dollop of sour cream and a sprinkle of fresh cilantro for added flavor.
Tips and Variations
- Use Different Proteins: If you’re not a fan of chicken, you can substitute with beef, pork, or even beans for a vegetarian option.
- Customize the Sauce: Experiment with different types of canned enchilada sauce (mild, medium, or spicy) to find the perfect balance of flavor for your family.
- Add Vegetables: For extra nutrition, add sautéed bell peppers, spinach, or zucchini to the filling.
Why Canned Sauce Makes it Easy
Using canned enchilada sauce is a time-saving solution that still delivers delicious, authentic flavors. It’s a great shortcut for busy weeknights while allowing you to focus on perfecting the other elements of the dish, like the chicken and cheese. The canned sauce also provides consistency, ensuring that your enchiladas taste great every time.
Nutritional Information (per serving)
- Calories: 350-400 kcal
- Carbs: 35g
- Protein: 25g
- Fat: 20g
This chicken enchiladas with canned sauce recipe is a family favorite that everyone will love. The combination of tender chicken, melty cheese, and zesty sauce is a guaranteed crowd-pleaser!