- Customize Your Protein: Substitute shredded chicken with beef, pork, tofu, or jackfruit for variety.
- Vegetarian Option: Replace chicken with black beans, corn, and additional vegetables like bell peppers or spinach.
- Cheese Choices: Use a blend of cheddar and Monterey Jack for optimal melting and flavor.
- Adjust Spice Levels: Add more green chilies or jalapeños for heat, or keep it mild with fewer chilies.
- Homemade Sauce: Making your own enchilada sauce can enhance flavor and control spice levels.
- Prevent Sogginess: Use a thin layer of sauce in the baking dish and avoid over-saucing the enchiladas.
- Make Ahead: Assemble enchiladas a day in advance and refrigerate for enhanced flavors.
- Freezing Instructions: Freeze assembled enchiladas wrapped tightly in foil for up to three months. Thaw in the refrigerator before baking, adding extra time if needed.
- Serving Suggestions: Pair with cilantro lime rice, refried beans, or a fresh salad. Garnish with cilantro, avocado, or sour cream for added flavor.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in the microwave or oven until warmed through.
- Dietary Adjustments: Use gluten-free tortillas and dairy-free cheese to accommodate dietary needs.
Easy Boulders Enchilada Recipe You'll Love
These effortless Chicken Enchiladas are loaded with tender chicken, green chilies, refried beans, smothered in rich red enchilada sauce, and topped with melty cheese. They’re quick to assemble and the ultimate comfort food!
Instructions
- Preheat the Oven : Set your oven to 350°F (175°C).Sauté Onions : In a large pan over medium-high heat, heat 2 tablespoons of olive oil.Add the diced onion and sauté until translucent, about 3-4 minutes.Cook Chicken and Chiles : Add the diced chicken and green chilies to the pan.Sauté until the chicken is cooked through, approximately 7–8 minutes.Reduce the heat to medium.Add Sauce and Beans : Stir in ¼ cup of enchilada sauce and the refried beans.Cook for 2-3 minutes, until well combined.Prepare the Baking Dish : Drizzle ¾ cup of enchilada sauce into a 9x13-inch baking dish.Spread it evenly to cover the bottom.Assemble the Enchiladas : Place one flour tortilla on a dinner plate.Spoon about ½ cup of the chicken mixture down the center, leaving an inch on each end.Roll the tortilla tightly and place it seam-side down in the prepared dish.Repeat with all tortillas.Top and Bake : Pour the remaining enchilada sauce evenly over the rolled tortillas.Sprinkle 2 cups of shredded cheese on top.Bake uncovered for 20 minutes, until the cheese is melted and the tortilla edges are slightly crispy.Garnish and Serve : Optionally, garnish with chopped cilantro.Serve warm and enjoy!