Enchiladas Recipe

Corn tortillas: These are the base of the enchiladas, providing a soft and slightly chewy texture that holds the filling together.

Cooked chicken: Shredded chicken adds a hearty and protein-rich filling to the enchiladas.

Shredded cheese: Melts over the enchiladas, adding a creamy and savory layer to the dish.

Enchilada sauce: A flavorful sauce that coats the tortillas and infuses the dish with a rich, spicy taste.

Sour cream: Served on the side, it adds a cool and tangy contrast to the warm enchiladas.

Chopped cilantro: A fresh and vibrant garnish that enhances the overall flavor and presentation of the dish.

When warming the tortillas in a skillet, use a dry pan over medium heat for about 30 seconds on each side. This will enhance their flavor and make them more pliable for rolling. If using a microwave, wrap the tortillas in a damp paper towel and heat for about 20-30 seconds to achieve the same effect.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and more pliable, making them easier to roll. They also have a neutral flavor that complements the filling.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor to chicken, making it a suitable replacement. It's also a good way to use up leftover turkey.

• shredded cheese - Substitute with crumbled queso fresco: Queso fresco is a traditional Mexican cheese that adds a slightly tangy flavor and creamy texture to the dish.

• enchilada sauce - Substitute with salsa verde: Salsa verde provides a tangy and slightly spicy flavor that works well with enchiladas, offering a different but delicious taste profile.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar creamy texture and tangy flavor, but with added protein and less fat.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery flavor and a similar bright green color, making it a good alternative for garnish.

• Allow the enchiladas to cool completely before storing. This helps prevent condensation, which can make the tortillas soggy.
• For short-term storage, place the enchiladas in an airtight container and refrigerate. They will stay fresh for up to 3 days.
• If you plan to freeze the enchiladas, wrap each portion tightly in aluminum foil or plastic wrap. This helps to maintain their texture and flavor.
• Place the wrapped enchiladas in a freezer-safe container or zip-top freezer bag. Label with the date to keep track of freshness.
• For best results, consume frozen enchiladas within 2-3 months. This ensures they retain their quality and taste.
• When ready to reheat, thaw the enchiladas in the refrigerator overnight. This gradual thawing helps maintain their texture.
• Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil to prevent drying out.
• Bake for 20-25 minutes or until heated through. Remove the foil during the last 5 minutes to allow the cheese to become bubbly and slightly golden.
• Alternatively, you can reheat individual portions in the microwave. Place on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat on high for 2-3 minutes or until hot.
• Garnish with chopped cilantro and serve with sour cream as desired.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover enchiladas in an oven-safe dish. Cover with aluminum foil to prevent them from drying out. Heat for about 20 minutes or until they are warmed through. If you like a crispy top, remove the foil for the last 5 minutes.

• Microwave Method: Place the enchiladas on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating. Add more time if necessary, but be careful not to overcook.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil or butter. Place the enchiladas in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until they are warmed through and slightly crispy on the edges.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the enchiladas in the air fryer basket in a single layer. Heat for about 5-7 minutes, checking halfway through to ensure they are heating evenly. This method will give you a nice crispy texture.

• Steam Method: If you have a steamer, place the enchiladas in the steamer basket. Steam for about 10 minutes or until they are heated through. This method keeps them moist and tender.

• Oven: Used to bake the enchiladas until the cheese is melted and bubbly.

• Skillet: Used to warm the tortillas, making them pliable for rolling.

• Microwave: An alternative to the skillet for warming the tortillas.

• Baking dish: Holds the rolled tortillas and enchilada sauce while baking.

• Mixing bowl: Useful for mixing the shredded chicken and cheese if desired.

• Cheese grater: Used to shred the cheese if it is not pre-shredded.

• Knife: Used to chop the cilantro for garnish.

• Cutting board: Provides a surface for chopping the cilantro.

• Measuring cups: Used to measure out the enchilada sauce, sour cream, and cheese.

• Spatula: Helps to spread the enchilada sauce evenly over the tortillas.

• Tongs: Useful for handling the warm tortillas without burning your fingers.

Prepare the filling: Cook and shred the chicken in advance, storing it in the fridge until needed.

Use pre-shredded cheese: Save time by buying pre-shredded cheese instead of shredding it yourself.

Microwave tortillas: Quickly warm the tortillas in the microwave to make them pliable.

Assemble ahead: Roll the enchiladas and store them in the fridge, then bake when ready.

Pre-made sauce: Use store-bought enchilada sauce to cut down on preparation time.

One-dish cooking: Use a baking dish that can go from oven to table for easy serving and cleanup.