We’ve got dinner covered! Get our five-ingredient recipe for easy weeknight enchiladas.
Chicken enchiladas are one of our old time favorite Mexican dishes, and over the years, we’ve learned a couple of things to make this classic really stand out. First, to keep the chicken feeling moist, we like to add some enchilada sauce to it, not a lot, about half cup a sauce for every 2 or 2- 1 / 2 cups of chicken. It really makes the difference in the enchilada’s flavor and texture, and second, it really helps to warm up the tortillas before sampling the enchiladas so they don’t split or crack as you roll them. Just wrap in paper towels and microwave for a minute or in foil and heat in a 350 degree oven for 10 minutes.
Watch the video to learn the rest of the helpful tips in this recipe.