This Easy Chicken & Cheese Enchiladas is the easiest homemade enchiladas recipe ever. A few pantry staples and 15 minutes and it goes into the oven. The combination of cream of chicken soup, picante sauce, sour cream and chili powder makes a creamy, spicy sauce goes both into the filling and on top. The only real prep is chopping the chicken, and any cooked chicken will work, rotisserie chicken, leftover cooked white or dark meat chicken, even canned chunk chicken (we have a tip for that below). You can even customize the toppings for these Easy Chicken & Cheese Enchiladas, think tacos and load them up! Show Ingredientscost per recipe: $8.17
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Recommended RecipesRecently ViewedWhat is the secret to good enchiladas?Treat Your Tortillas Right
The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.
How do you keep enchiladas from getting soggy when baking?After you fry and drain the tortilla, dip both sides into your enchilada sauce to coat the entire tortilla. Dipping your tortillas in sauce will ensure even distribution — and means you can use less sauce on the bottom of the baking dish, which will prevent them from getting soggy.
Should I bake my enchiladas covered or uncovered?Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.
Do you cover enchiladas with foil before baking?Cover with foil, non-stick dull side facing the food. Bake for 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
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