Mexican Enchiladas

4.80 from 5 votes

Mexican Enchiladas are one of my go-to weeknight meals! Ooey gooey cheese with chicken and veggies make this recipe irresistible.

Prep Time15

Cook Time25

Total Time40

Course: Main Dish

Cuisine: Mexican

Servings:

Calories: 370kcal

Preheat oven to 350°F.
Heat 1 tablespoon of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.
Add red bell pepper and sauté for another 2 minutes.
Add cumin and garlic and sauté for an additional minute.
Remove the mixture from the pan and place in a bowl. After the mixture has cooled, add the chicken, corn, and 1 cup cheese. Mix to combine.
Pour half of the enchilada sauce in a 9 x 11 inch baking dish.
Lay a tortilla flat, add about 1/2 cup of filling, and roll tightly, like a burrito. Place the enchiladas seam-side down in the baking dish.
Repeat with the remaining tortillas and filling, placing them snugly in the dish.
Pour the remaining enchilada sauce over the top and sprinkle with the remaining 1/2 cup of cheese. (*If you’re planning on cooking this dish another day, cover it and freeze up to 4 months at this point.)
Cover the dish with foil and bake in the oven for 25-30 minutes. If you are starting with frozen enchiladas, bake covered for 35-40 minutes.
Serve with chopped cilantro and a dollop of sour cream if desired.

Freezing: Enchiladas will stay in the freezer for up to 4 months. For best results, prepare enchiladas then freeze. Do not bake. When ready to serve, bake from frozen adding 10-15 minutes to the cook time.
Warming tortillas: If your tortillas are stiff or cracking, warm them in the microwave for 10-15 seconds before filling to make them more pliable.