Mexican Enchiladas

If you’re busy parent looking for an easy, crowd-pleasing meal, these Mexican Enchiladas are just what you need. They’re packed with tender shredded chicken, gooey cheese, and smothered in enchilada sauce. Plus, they’re super customizable, so you can make them just the way you like! Mexican Enchiladas are one of my go-to weeknight meals. Whether I’m rushing between work, kids’ activities or just need something easy, this enchiladas recipe is a lifesaver!

Author: Weelicious

Meal Type: Peanuts Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 983 kcal per serving

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 ½ cups - Mexican cheese blend
28 ounces cans - enchilada sauce
8 - flour tortillas

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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