Get ready to transport your taste buds to the heart of California's culinary paradise with these irresistible San Joaquin Valley Enchiladas! Imagine tender, cheese-covered tortillas bursting with juicy shredded chicken, smothered in a rich enchilada sauce that will make your dinner guests beg for seconds. This isn't just another Mexican recipe – it's a flavor journey that captures the essence of authentic Valley cooking, promising to turn an ordinary meal into an extraordinary dining experience.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 2 cups shredded chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- In a medium skillet, warm the corn tortillas briefly on each side to make them pliable. This helps prevent cracking when rolling. Stack the warmed tortillas on a plate and cover with a clean kitchen towel to keep them warm.
- Take each tortilla and fill it with approximately 1/4 cup of shredded chicken. Carefully roll the tortilla tightly and place it seam-side down in the prepared baking dish.
- Once all tortillas are filled and arranged in the baking dish, pour the enchilada sauce evenly over the top, ensuring each enchilada is well-covered.
- Sprinkle the shredded cheese generously over the sauced enchiladas, covering them completely.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are slightly crispy.
- Remove from the oven and let rest for 5 minutes to allow the enchiladas to set.
- Garnish with a dollop of sour cream and sprinkle chopped fresh cilantro over the top before serving.
- Serve hot, accompanied by Mexican rice or a fresh green salad if desired.
Tips
- • Warm your tortillas briefly before rolling to prevent cracking and make them more pliable • Use fresh, high-quality shredded chicken for the best flavor • Don't overfill the tortillas – aim for about 1/4 cup of chicken per enchilada • Make sure to cover the enchiladas completely with sauce to keep them moist • Let the dish rest for 5 minutes after baking to allow the flavors to settle and make serving easier • For extra flavor, consider using a homemade enchilada sauce or adding a touch of cumin to the chicken • Serve immediately while the cheese is still melted and bubbly for the ultimate dining experience
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 95mg
