Bobby Flay’s Chicken Enchiladas
A delightful take on Chicken Enchiladas, wrapped in soft tortillas with tender chicken, vibrant enchilada sauce, and melted cheese, perfect for cozy family gatherings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked chicken
- 1 bunch fresh cilantro
- 2 garlic cloves, minced
- 1 small onion, chopped
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tsp olive oil
- 1/2 tsp cumin
- 8 small flour or corn tortillas
- 1 cup cheddar cheese
- 1 cup Monterey Jack cheese
- 1 cup enchilada sauce
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat, then add the chopped onion and minced garlic. Sauté until the onions are translucent.
- Stir in the cooked chicken, chili powder, cumin, salt, and pepper, mixing everything evenly.
- Warm the tortillas slightly in a microwave so they’re pliable and easier to roll.
- Place a portion of the chicken mixture on each tortilla, sprinkle with fresh cilantro, and roll them tightly.
- Arrange the rolled tortillas in a baking dish, seam-side down.
- Pour the enchilada sauce over the tortillas, then top with cheddar and Monterey Jack cheeses.
- Bake for 20-25 minutes, or until everything is bubbly and the cheese is melted.
- Garnish with additional cilantro if desired and serve hot.
Notes
Feel free to customize the enchiladas by adding black beans or corn to the filling. Substitute with leftover turkey for a post-holiday meal.
Find it online: https://www.wholesomeeasy.com/bobby-flay-chicken-enchiladas/