Authentic Mexican Enchiladas Recipe

Corn tortillas: Traditional Mexican flatbreads made from cornmeal, essential for authentic enchiladas.

Cooked shredded chicken: Tender, flavorful chicken that has been cooked and pulled apart into thin strips.

Red enchilada sauce: A rich, savory sauce made from red chilies, tomatoes, and spices, used to smother the enchiladas.

Mexican blend shredded cheese: A mix of cheeses including Monterey Jack, Cheddar, Queso Quesadilla, and Asadero, perfect for melting.

Sour cream: A creamy, tangy dairy product used to garnish the enchiladas.

Fresh chopped cilantro: A fragrant herb that adds a fresh, citrusy flavor to the dish.

Chopped onion: Adds a bit of crunch and a sharp, pungent flavor to the enchiladas.

When heating the tortillas in a skillet, make sure to use a dry pan over medium heat. This will help the tortillas become warm and pliable without adding extra oil, which can make them greasy. If the tortillas start to crack when you roll them, you can briefly dip them in warm enchilada sauce before filling them with shredded chicken. This not only makes them easier to roll but also adds an extra layer of flavor.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used if you prefer a softer texture or if corn tortillas are not available.

• cooked shredded chicken - Substitute with cooked shredded turkey: Turkey provides a similar texture and flavor profile, making it a suitable alternative.

• red enchilada sauce - Substitute with green enchilada sauce: Green enchilada sauce offers a different flavor profile with a tangy and slightly spicy taste.

• mexican blend shredded cheese - Substitute with cheddar cheese: Cheddar cheese melts well and provides a rich, creamy flavor similar to the Mexican blend.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture and tangy flavor while being a healthier option.

• fresh chopped cilantro - Substitute with parsley: Parsley can be used if you prefer a milder herb flavor or if cilantro is not available.

• chopped onion - Substitute with green onions: Green onions provide a milder onion flavor and add a fresh, crisp texture.

• Allow the enchiladas to cool completely before storing. This prevents condensation from forming, which can make them soggy.
• Transfer the enchiladas to an airtight container. If stacking, place a sheet of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, wrap each enchilada individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
• Place the wrapped enchiladas in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat in the oven at 350°F (175°C) for 20-25 minutes, or until heated through. Cover with foil to prevent drying out, then remove the foil for the last 5 minutes to crisp up the tortillas.
• For a quicker option, reheat in the microwave. Place enchiladas on a microwave-safe plate, cover with a damp paper towel, and heat on high for 2-3 minutes, or until hot.
• Garnish with fresh cilantro, onion, and a dollop of sour cream just before serving to refresh the flavors.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover enchiladas in an oven-safe dish and cover with aluminum foil to prevent them from drying out. Heat for about 20 minutes or until the enchiladas are warmed through. This method helps maintain the texture of the tortillas and keeps the cheese melty and delicious.

• Microwave Method: Place the enchiladas on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating. This is a quick method but may result in slightly softer tortillas.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the enchiladas in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until they are warmed through. This method can help keep the tortillas slightly crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the enchiladas in the air fryer basket, making sure they are not overlapping. Heat for 5-7 minutes, checking halfway through. This method can give the enchiladas a nice crispy texture.

• Steam Method: Place the enchiladas in a steamer basket over boiling water. Cover and steam for about 10 minutes or until heated through. This method keeps the enchiladas moist and prevents them from drying out.

• Oven: Used to bake the enchiladas until the cheese is melted and bubbly.

• Skillet: Used to heat the tortillas until they are warm and pliable.

• Baking dish: Holds the rolled tortillas in place while they bake in the oven.

• Spatula: Helps in flipping and heating the tortillas in the skillet.

• Mixing bowl: Can be used to mix the shredded chicken with any seasonings if desired.

• Measuring cups: Ensures accurate measurement of the enchilada sauce, cheese, and sour cream.

• Knife: Used to chop the onion and cilantro.

• Cutting board: Provides a safe surface for chopping the onion and cilantro.

• Tongs: Useful for handling the hot tortillas.

• Spoon: Helps in spreading the enchilada sauce over the rolled tortillas.

• Oven mitts: Protects your hands when placing the baking dish in and out of the oven.

Prepare the filling: Cook and shred the chicken in advance to save time on assembly day.

Use store-bought sauce: Opt for a quality red enchilada sauce from the store to cut down on prep time.

Preheat efficiently: Preheat your oven while you assemble the enchiladas to streamline the cooking process.

Chop ahead: Chop the onion and cilantro the night before and store them in airtight containers.

Warm tortillas quickly: Use a microwave to warm the tortillas in batches, wrapped in a damp paper towel.