Next, it’s time to assemble the enchiladas! I take a tortilla, spoon a generous amount of the shredded chicken (about 2-3 tablespoons), and sprinkle a bit of cheese. Then, I roll it up tightly and place it seam-side down in the baking dish. I repeat this process with the rest of my tortillas until I have all my enchiladas snugly in the dish. Once they’re all in, I pour the creamy sauce over the top, making sure to cover them evenly. Finally, I sprinkle the remaining cheese on top and pop the dish in the oven for about 25-30 minutes, until it’s bubbling and golden.
While the enchiladas bake, I love to set the table and prepare some simple sides. A fresh salad or some Mexican rice pairs wonderfully with these enchiladas and adds a pop of color to the meal. When the timer goes off, I can hardly wait to dive in! Once they’re out of the oven, I let them sit for a few minutes—this is the hardest part, let me tell you! The anticipation is real when you smell that cheesy goodness filling the kitchen.
Once ready, garnish with some fresh cilantro for that extra bit of freshness and color. It’s such a treat when I serve these at home, and I can’t wait for you to experience it, too!
Pro Tips for Best Results
One thing I’ve learned from making these enchiladas multiple times is to use warm tortillas. If you heat them in a dry skillet for a few seconds, they become much easier to roll without tearing. Trust me; it makes a huge difference in presentation and ease! I also recommend using a mix of cheeses if you’re a cheese lover like me. The blend of flavors from cheddar and Monterey Jack creates a melt-in-your-mouth experience you won’t want to miss.
Another tip is to use a rotisserie chicken if you’re short on time. It saves the hassle of cooking and shredding chicken and brings a ton of flavor. I usually pick one up on my grocery trip and use half for these enchiladas and the other half for a quick salad or sandwich later in the week. And lastly, don’t skimp on the sauce—being generous with it ensures every bite is creamy and satisfying!
Common Mistakes to Avoid
Even the best chefs make mistakes, and it’s always good to learn from them! One common error I made in the beginning was not sealing the tortillas well enough. If they’re not rolled tightly, they might unravel while baking, leading to a mess in the dish! So be sure to secure them snugly and place them seam-side down to prevent any unrolling.
Another pitfall I encountered was not enough sauce. I started out being a little stingy with it, thinking it would be too mushy, but I quickly learned that the sauce is what makes the enchiladas so indulgent and flavor-packed. Don’t hold back; smother those beauties in sauce! (See the next page below to continue…)