As most people know it is Taco Tuesday, however for me it’s Enchilada Tuesday. I’m going to share with you a simple enchilada recipe. I am a huge fan of enchiladas. I like making them because they are rather easy and don’t take too long to prepare, are perfect for a crowd and they are great left over.
There are so many different ways to prepare enchiladas. I am sure mine are far from authentic but I enjoy it. This is a spicy chicken enchilada. They are very easy to make and can be tweaked to however you like them. You can make these ahead of time and refrigerate until you are ready to bake them. I wouldn’t make more than 2 days early.
Spicy Chicken Enchiladas
2 cups cooked chicken, chopped or shredded (I used rotisserie Chicken)
4 cups shredded cheese (I used a Taco Blend)
¾ cup sour cream
1 medium onion, diced
3 T or more (Hot sauce) (Use whatever you have on hand)
1 t garlic powder
1 t onion powder
1 t chili powder
1 t cayenne pepper
1 large can red enchilada sauce
8-10 Fajita size flour tortillas
Directions: Preheat oven to 375°. In a large bowl mix together chicken, 2 cups of cheese, sour cream, hot sauce and spices and onion.
In an oven safe baking dish cover the bottom of the pan lightly with enchilada sauce. Add some sauce to a large plate. To assemble, dip tortilla in the sauce on both sides. Add in 2 heaping spoonfuls of the chicken mixture evenly to middle of tortilla. Roll up and place seam side down into baking dish. Continue with remaining tortillas.
Once all completed, pour remaining enchilada sauce over the enchiladas and sprinkle the left over cheese over the top. Bake in the oven covered with foil 35-45 minutes. Remove foil and cook another 5-7 minutes. I like to have the enchiladas crisp up slightly around the edges. Let set a few minutes prior to cutting. Top with sour cream or additional toppings.
If you are going to make ahead of time and bake when it’s time for dinner you will need to add some extra time for baking. Maybe 15-20 minutes extra since they will be cold when baking.