Description
This recipe transforms leftover cooked chicken into a delicious and comforting meal of chicken enchiladas. Combining shredded chicken with diced red bell pepper, onion, cheese, and enchilada sauce, wrapped in flour tortillas and baked to perfection, this dish offers a quick and flavorful way to enjoy a classic Mexican-inspired favorite.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups cooked chicken, shredded
- 1 red bell pepper, diced
- 1 small onion, diced
- 1 1/4 cups shredded cheese, colby jack or a Mexican blend
- 8 flour tortillas
- 1 1/2 cups enchilada sauce
Instructions
- Preheat and Prepare Dish: Preheat oven to 400º F and lightly grease an 8×12 inch casserole dish to prevent sticking during baking.
- Mix Filling: In a large bowl, combine the shredded chicken, diced red bell pepper, diced onion, 1/4 cup of the shredded cheese, and 3/4 cup of the enchilada sauce. Mix thoroughly to evenly distribute ingredients.
- Fill and Roll Tortillas: Use a heaping 1/4 cup measuring spoon to scoop the chicken mixture into each flour tortilla. Tightly roll each tortilla and place seam side down in the prepared casserole dish. Repeat with all 8 tortillas.
- Add Sauce and Cheese: Pour the remaining 3/4 cup enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese evenly on top. Cover the dish with aluminum foil.
- Bake Covered: Bake the covered casserole in the preheated oven for 15 minutes to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the cheese is melted and bubbly and the tortillas start to crisp around the edges.
- Serve: Remove from oven and serve immediately. Optionally, garnish with your favorite toppings such as sour cream, avocado slices, or fresh cilantro for added flavor and presentation.
Notes
- You can customize the filling by adding beans, corn, or jalapeños for extra flavor and texture.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best results.
- Use corn tortillas instead of flour tortillas for a gluten-free version.
- To reduce sodium, opt for low-sodium enchilada sauce or make your own.
- For a spicier dish, add chopped green chilies or hot sauce to the filling.
