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At their core, enchiladas are corn tortillas rolled around a filling, then topped with a sauce and baked until bubbling and golden. Their significance in Mexican culture cannot be overstated; enchiladas are often associated with comfort and home cooking, showcasing the diverse ingredients and culinary traditions of Mexico’s various regions. From the smoky red sauces of the north to the green tomatillo sauces of the south, the variations in fillings and sauces reflect the local tastes and available ingredients.

Classic Chicken Enchiladas

Discover the comforting delight of classic chicken enchiladas with this easy recipe. Perfect for family dinners and gatherings, these rolled tortillas are filled with tender chicken, savory spices, and delicious melted cheese. Learn about the importance of each ingredient, from the tortillas to the enchilada sauce, and follow a step-by-step guide to create a dish that is both flavorful and satisfying. Enjoy the warmth of this beloved Mexican classic and bring everyone together for a delightful meal.
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Ingredients
  

2 cups cooked and shredded chicken

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup sour cream

2 cups enchilada sauce (store-bought or homemade)

8 corn tortillas

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 medium onion, finely chopped

2 tablespoons olive oil

Fresh cilantro, chopped, for garnish

Sliced jalapeños (optional, for garnish)

Instructions
 

Preheat the Oven: Set your oven to preheat at 350°F (175°C).

    Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and tender, roughly 3-4 minutes. Incorporate the shredded chicken along with the ground cumin, chili powder, garlic powder, and 1 cup of the enchilada sauce. Stir well and let the mixture cook for an additional 2-3 minutes, allowing the flavors to meld. Once done, remove the skillet from heat and let it cool slightly.

      Assemble the Enchiladas: In a mixing bowl, combine half of the shredded cheddar and Monterey Jack cheeses with the chicken filling. Take one corn tortilla and place about 1/4 cup of the chicken mixture in its center. Roll the tortilla tightly, ensuring the filling is secure, then place it seam-side down in a greased 9x13 inch baking dish. Repeat this process with the remaining tortillas until the dish is filled.

        Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Generously sprinkle the leftover cheddar and Monterey Jack cheese on top of the sauce.

          Bake the Enchiladas: Cover the baking dish with aluminum foil and place it in the preheated oven to bake for 20 minutes. After this initial baking time, remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and has turned golden brown.

            Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish the enchiladas with freshly chopped cilantro and optional sliced jalapeños for an added kick. Serve warm with a generous dollop of sour cream on the side.

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6 servings

                Optional Presentation Tip: Serve the enchiladas on a large platter, drizzling any extra sauce over the top and scattering additional cilantro for a colorful, inviting presentation.