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Enchiladas are a treasured staple of Mexican cuisine, loved for their vibrant flavors and comforting essence. These rolled tortillas, typically filled with a variety of ingredients and smothered in a rich sauce, hold a special place in the hearts of many food enthusiasts. Among the numerous variations, classic chicken enchiladas stand out as a family favorite, combining tender, seasoned chicken with melted cheese and a robust sauce for a dish that is both satisfying and comforting.

Classic Chicken Enchiladas

Discover the comfort of classic chicken enchiladas with this easy recipe that brings vibrant Mexican flavors to your dinner table. These rolled tortillas are filled with seasoned chicken and gooey cheese, all smothered in a rich sauce. Perfect for weeknight meals or gatherings, this dish is simple to prepare and customizable with your favorite toppings. Enjoy a satisfying, home-cooked meal that celebrates tradition and family, making every bite a culinary delight.
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Ingredients
  

2 cups cooked, shredded chicken

1 cup shredded 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 onion, finely chopped

2 tablespoons olive oil

Fresh cilantro, for garnish

Sliced jalapeños (optional, for garnish)

Instructions
 

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

    Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the shredded chicken, cumin, chili powder, garlic powder, and half of the enchilada sauce (1 cup). Cook for another 2-3 minutes, mixing well. Remove from heat and let it cool slightly.

      Assemble the Enchiladas: In a separate bowl, mix half of the shredded cheddar and Monterey Jack cheese with the chicken mixture. Take a corn tortilla, spoon about 1/4 cup of the chicken mixture into the center, roll it up tightly, and place it seam-side down in a greased 9x13 inch baking dish. Repeat this step with the remaining tortillas.

        Top with Sauce and Cheese: Once all enchiladas are in the baking dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining cheese over the sauce.

          Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

            Serve: Remove from the oven and allow to cool for a few minutes. Garnish with fresh cilantro and sliced jalapeños if desired. Serve warm with a dollop of sour cream.

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