Name: Mexican Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 onion; 1 tsp kosher salt; 1 red bell pepper; 1 tsp ground cumin; 1 clove garlic; 2 cups chicken; 1 cup frozen corn; 1.5 cups Mexican cheese blend; 28 ounces cans enchilada sauce; 8 flour tortillas

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Mexican Enchiladas

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Ingredients

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Instructions

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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.

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Tips & Tricks (5)

Pre-warm Your Sauce 🔥
Heat your enchilada sauce in a separate pan before assembling; warm sauce helps the tortillas soften properly and ensures even cooking throughout the dish.
Shred Chicken While Hot 🍗
Shred your chicken immediately after cooking while it's still warm—it separates more easily and absorbs seasonings better than cooled chicken.
Prevent Soggy Tortillas 🌯
Quickly dip tortillas in warm sauce rather than soaking them, and assemble enchiladas immediately to keep them pliable without becoming mushy.
Toast Your Cumin First 🌿
Lightly toast the ground cumin in a dry skillet for 30 seconds before adding to your filling—this blooms the spice and intensifies its deep, authentic Mexican flavor.
Reserve Sauce for Topping 🧀
Save about 1 cup of sauce to pour over the assembled enchiladas before baking; this creates a beautiful presentation and ensures the top layer stays moist and flavorful.