Alright, so I’ve been craving some good old comfort food lately, and what’s better than a big, cheesy pan of enchiladas? I decided to whip up a batch of quick and easy chicken enchiladas, and let me tell you, they did not disappoint. It’s not hard to make at all.
I started by gathering all my ingredients. I grabbed some pre-cooked chicken, store-bought enchilada sauce (a lifesaver!), corn tortillas, shredded cheese, cream cheese, salsa, and some spices. Nothing fancy, just the basics.
Make the filling
First thing, I preheated my oven to 375°F (190°C). Then I greased a 9×13 inch baking dish – that part is important, so the enchiladas don’t stick. Trust me, been there, done that, it’s not fun. In a saucepan, I mixed together some cream cheese and salsa over medium heat. I cooked until it got all melty and smooth. After that, I stirred in the cooked and shredded chicken and heated it up. While the sauce was simmering, I warmed up the tortillas according to the package instructions. This makes them pliable and less likely to crack when you roll them.
Assemble the enchiladas
Now for the fun part – assembly! I spooned a bit of the enchilada sauce onto the bottom of the baking dish, just enough to coat it. Then, I took each tortilla, filled it with a generous amount of the chicken mixture, and rolled it up tightly. I placed each rolled enchilada seam-down in the baking dish, snuggling them close together. Once all the enchiladas were in the dish, I poured the remaining enchilada sauce over the top, making sure they were all nicely coated. And of course, I sprinkled a generous layer of shredded cheese all over. Because, you know, cheese makes everything better. You know what? One Mexican guy told me I can stack the tortillas instead of rolling them, which saved a lot of time!
Bake and serve
I popped the baking dish into the preheated oven and baked for about 20 minutes, or until the cheese was all melted and bubbly and slightly golden brown. I took them out and let it cool for a little bit.
- Tip 1: Try frying the corn tortillas slightly before you fill them. I heard this makes them taste even better!
- Tip 2: Use different sauces for variety. I saw a recipe called “Divorced Enchiladas” that uses both green and red sauce. Sounds fun!
- Tip 3: Heat up your baking dish in the oven first. It helps the tortillas get crispy.
Finally, I served up these bad boys with a dollop of sour cream. Oh, and I also whipped up some quick guacamole and salsa on the side because, why not? And there you have it – quick, easy, and delicious chicken enchiladas. They were a total crowd-pleaser, and I’ll definitely be making them again soon. It’s such an easy dish to make. It was a hit with the whole family, and there were no leftovers. Success!
