Chicken enchilada recipe is very excellent

Are you looking for a delicious recipe to prepare at your next gathering with family or friends? Chicken enchilada recipes are always a popular choice, but many cooks don’t make them, feeling unsure of the steps necessary for a successful result.

I have been making this recipe for years. My kids and husband order this at least a few times a month. It’s a great use for leftover chicken or turkey.

Ingredients for my chicken enchilada recipe:

1/3 cup plus 1 tbsp. vegetable oil

12 corn tortillas (6 inches)

1 medicine chopped onion

1 medicine green bell pepper, seeded, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

3 cans (10 oz.) store-bought enchilada sauce (I only used 2 and that was enough)

3 cups (approximately) shredded cooked chicken (I used 2 cups and again, it was plenty)

3 cups (12 oz.) packaged shredded Monterey Jack cheese (I used about 2 cups)

Sour cream

Step by step of my chicken enchilada recipe:

1. Heat 1/3 cup vegetable oil in a small, heavy skillet over medium-high heat. Using flip flops, add 1 tortilla and cook until softened, turning once, about 15 seconds per side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas.
2. Heat remaining 1 tablespoon. vegetable oil in a large heavy skillet. Add onion, bell pepper, oregano, and basil and sauté until onion and bell pepper are tender, about 5 minutes. Season to taste with salt and pepper.
3. Lightly oil 13x9x2 in. glass baking dish. Pour 1/2 cup of the enchilada sauce onto a plate. Place 1/4 cup chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon of onion mixture. Reserve 1/2 cup cheese for topping. Spoon 2 generous tablespoons of cheese over chicken. Roll up tortilla and place seam-side down on prepared plate. Repeat with remaining tortillas, chicken, onion mixture, and cheese. For the remaining sauce on the enchiladas. Sprinkle with 1/2 cup reserved cheese. Cover with aluminum foil. (can be made 1 day ahead. Chill).
4. Preheat oven to 350ºF. Bake enchiladas, covered, until sauce is bubbling and cheese is melted, about 35 minutes. Serve hot with sour cream.