Description
Tender shredded chicken smothered in rich, savory red enchilada sauce, wrapped in corn tortillas, and topped with melted cheese for a 45-minute weeknight comfort food hit. Adjust spice level or add veggies for customization.
Ingredients
1.5 lbs boneless, skinless chicken breasts
1 cup canned enchilada sauce (mild red or green)
1/4 cup vegetable oil (for sauce)
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
8 large corn tortillas
2 cups shredded cheddar or Monterey Jack cheese
1/2 cup frozen broccoli florets (optional)
Salt for seasoning
Instructions
Preheat oven to 375°F (190°C)
Rub chicken with cumin, chili powder, and garlic powder. Season with salt and cook in a skillet until nearly done, then shred
In a bowl, whisk enchilada sauce with vegetable oil and 1/4 tsp salt
Sauté broccoli in a pan with a splash of oil until tender (if using)
Warm tortillas in oven or microwave to make pliable
Spoon 1/4 cup sauce into each tortilla, add shredded chicken, broccoli, and cheese
Roll up and place seam-side down in a baking dish
Spoon remaining sauce over enchiladas, top with extra cheese, and bake 20-25 minutes until bubbly and golden
Notes
Use rotisserie chicken for faster prep
For extra crunch, broil for 2-3 minutes after baking
Store leftovers in refrigerator for 3-4 days
Customize with jalapeños or cilantro
Use pre-made tortilla chips instead of soft tortillas for a crunchier version
- Prep Time: 15
- Cook Time: 30
- Method: Baking
- Cuisine: Mexican