From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Mexican Enchiladas
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Instructions
1
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Preheat oven to 350°F.
2
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Heat 1 tablespoon of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.
3
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Add red bell pepper and sauté for another 2 minutes.
4
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Add cumin and garlic and sauté for an additional minute.
5
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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.
6
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Pour half of the enchilada sauce in a 9 x 11 inch baking dish.
7
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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.
8
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Repeat with the remaining tortillas and filling, placing them snugly in the dish.
9
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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.)
10
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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.
11
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Serve with chopped cilantro and a dollop of sour cream if desired.
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Tips & Tricks (5)
- Pre-warm Your Sauce 🔥Heat your enchilada sauce in a separate pan before assembly—warm sauce helps tortillas become pliable and prevents them from cracking, ensuring smooth, professional-looking rolls every time.
- Shallow-Fry Tortillas First 🌮Briefly fry each flour tortilla in hot oil for just 2-3 seconds per side before filling—this creates a protective barrier that prevents the sauce from making them soggy and mushy during baking.
- Build Umami with Roasted Aromatics 🧅Caramelize your onions and garlic in olive oil over medium heat for 5-7 minutes before mixing with the chicken—this deepens the flavor base and adds complexity that elevates the entire dish.
- Reserve Sauce for Topping 🧈Save about 1/4 of your enchilada sauce to spread on top after rolling—this final layer ensures every bite has sauce and prevents the top from drying out during the 25-minute bake.
- Cool Chicken Before Shredding 🍗Let your cooked chicken cool for 5 minutes before shredding—cooler chicken shreds more easily and evenly, distributing moisture throughout the filling for consistent, tender bites in every enchilada.
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Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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