Easy Enchiladas Recipe

Tortillas: Soft, round flatbreads that are used to wrap the filling. Cooked chicken: Shredded chicken that serves as the main protein in the dish. Enchilada sauce: A savory sauce that adds flavor and moisture to the enchiladas. Shredded cheese: Melts on top of the enchiladas to create a gooey, delicious topping. Sour cream: A creamy, tangy condiment served on the side. Salsa: A chunky sauce made from tomatoes, onions, and peppers, served on the side.

When preparing tortillas for enchiladas, lightly warming them in a skillet or microwave can make them more pliable and easier to roll without cracking. This step ensures that the enchiladas hold together well during baking and results in a more cohesive dish.

• tortillas - Substitute with lettuce wraps: For a low-carb option, lettuce wraps can be used instead of tortillas.

• tortillas - Substitute with corn tortillas: If you prefer a different flavor or texture, corn tortillas can be used instead of flour tortillas.

• cooked chicken - Substitute with cooked turkey: Turkey can be used as a leaner alternative to chicken.

• cooked chicken - Substitute with black beans: For a vegetarian option, black beans can replace the chicken.

• enchilada sauce - Substitute with salsa verde: Salsa verde can provide a different flavor profile while still keeping the dish authentic.

• enchilada sauce - Substitute with tomato sauce with taco seasoning: If you don't have enchilada sauce, you can mix tomato sauce with taco seasoning for a similar taste.

• shredded cheese - Substitute with vegan cheese: For a dairy-free option, vegan cheese can be used instead of regular cheese.

• shredded cheese - Substitute with queso fresco: Queso fresco can be used for a more authentic Mexican flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a healthier alternative to sour cream.

• sour cream - Substitute with cashew cream: For a dairy-free option, cashew cream can replace sour cream.

• salsa - Substitute with pico de gallo: Pico de gallo can be used for a fresher, chunkier texture.

• salsa - Substitute with guacamole: Guacamole can be used for a creamier, richer topping.

• Allow the enchiladas to cool completely before storing. This prevents condensation, which can make the tortillas soggy.

• Transfer the cooled enchiladas to an airtight container. If stacking, place a piece of parchment paper between layers to avoid sticking.

• For short-term storage, refrigerate the enchiladas for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.

• For long-term storage, wrap each enchilada individually in plastic wrap or aluminum foil. Place the wrapped enchiladas in a freezer-safe bag or container, ensuring all air is removed to prevent freezer burn.

• Label the container with the date and contents. Frozen enchiladas can be stored for up to 3 months.

• To reheat frozen enchiladas, preheat the oven to 375°F (190°C). Remove the enchiladas from the freezer and unwrap them. Place them in a baking dish and cover with foil. Bake for 30-40 minutes, or until heated through. Remove the foil during the last 10 minutes to allow the cheese to melt and become bubbly.

• Alternatively, you can microwave individual enchiladas on a microwave-safe plate. Cover with a damp paper towel and heat on high for 2-3 minutes, or until heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover enchiladas in an oven-safe dish and cover them with aluminum foil to prevent drying out. Heat for about 20-25 minutes or until they are warmed through. This method helps maintain the texture of the tortillas and keeps the cheese gooey.

• Microwave Method: Place the enchiladas on a microwave-safe plate. Cover them with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This is the quickest method but may result in slightly soggy tortillas.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the enchiladas in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally to ensure even warming. This method can help crisp up the tortillas while keeping the chicken filling moist.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the enchiladas in the air fryer basket, making sure they are not overlapping. Heat for about 5-7 minutes, or until they are warmed through and the cheese is bubbly. This method gives a nice crispy texture to the tortillas.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the enchiladas on a toaster oven tray and cover with aluminum foil. Heat for about 15-20 minutes, or until they are warmed through. This method is great for smaller portions and maintains the cheese and tortillas texture.

• Oven: Used to bake the enchiladas at a consistent temperature of 375°F (190°C) until the cheese is melted and bubbly.

• Mixing bowl: Utilized to combine the shredded chicken with half of the enchilada sauce, ensuring an even coating.

• Baking dish: Serves as the vessel to hold the rolled tortillas, keeping them in place while they bake.

• Measuring cups: Essential for accurately measuring the enchilada sauce, shredded cheese, sour cream, and salsa.

• Spoon: Handy for mixing the chicken and enchilada sauce together in the mixing bowl.

• Knife: Useful for shredding the cooked chicken if it hasn't been pre-shredded.

• Cutting board: Provides a safe surface for shredding the cooked chicken.

• Tongs: Helpful for handling the tortillas and placing them seam-side down in the baking dish.

• Aluminum foil: Can be used to cover the baking dish if you want to prevent the cheese from browning too quickly.

• Oven mitts: Necessary for safely handling the hot baking dish when removing it from the oven.

• Serving spoon: Ideal for serving the enchiladas hot, along with the sour cream and salsa on the side.

Prepare the filling: Mix the shredded chicken and enchilada sauce ahead of time and store in the fridge.

Use pre-cooked chicken: Save time by using rotisserie or leftover cooked chicken.

Ready-made tortillas: Opt for store-bought tortillas to skip the dough-making process.

Shred cheese in bulk: Shred a large block of cheese and store it for multiple recipes.

Assemble in advance: Roll the tortillas with the filling and refrigerate until ready to bake.

Preheat the oven: Start preheating the oven while assembling the enchiladas to save time.