When it is enchilada night at Casa Leonardson, we put on our stretchy pants because seconds are a given!
Not only are they absolutely delicious and super easy to make, but the leftovers only seem to get better when reheated.
You know, IF there are any leftovers.
This recipe will make 6-8 enchiladas. It’s easy to double or triple to your heart’s belly’s content!
Here’s what you’ll need:
1 tbsp olive oil
1 cup chopped cilantro
4 garlic cloves, minced
⅓ cup white wine
4 cups cooked shredded chicken
1 tbsp chili powder
½ cup sour cream
1 cup salsa
2 cups shredded cheddar cheese
1 8oz can enchilada sauce
Tortillas
Here’s how you do it:
Preheat oven to 350°F
Coat a thin layer of enchilada sauce on the bottom of a 9×13 baking dish, reserving most of the sauce.
In a pan heat olive oil and garlic until the garlic begins to brown. Add cilantro and wine. Stir and cover for one minute.
In a separate bowl, stir together shredded chicken with chili powder.
Add chicken to pan and stir.
Side note on the chicken: to make this super-duper easy, you can use a rotisserie chicken from the grocery store. Or cook two to three chicken breasts as the first step. To shred simply use two forks: one to anchor the chicken and the other to scrape off the meat.
One by one add in salsa, sour cream, salsa (I use mild, but if you like spicy – go nuts) and one cup of cheese.
Stir slowly until all that yummy cheese has melted.
Spoon mixture into tortillas.
Fold tortillas.
Place full tortillas next to each other in baking dish. Pour remaining enchilada sauce evenly over tortillas and sprinkle remaining cheese over the top. Garnish to your heart’s desire with cilantro, olives, green onion, etc.
Bake at 350°F for 20 minutes, let stand for 5 minutes.
Serve on a bed of lettuce, and pair with sides such as rice and beans.
This best ever chicken enchilada recipe is sure to make your pants tighten! I would apologize, but these babies are worth some extra time on the treadmill!
Enjoy!
Get the printable here -> Best Ever Chicken Enchiladas
Yummy! Can’t wait to borrow your recipe. What wine should I consume with these?
Bethany, a great pairing for enchiladas is a rosé. For mild heat go with a dry rosé and for a hot dish go with a rose with some residual sugar. Cheers!