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chicken-enchiladas

Our top tips for how to make the best chicken enchiladas. — The tortillas. Corn tortillas are our preference—they have more flavor than flour and are more traditional. If you prefer flour tortillas, you can use them instead! Whatever tortillas you use, make sure you warm them slightly before filling. This will help soften your tortillas and make them easier to roll. — The sauce. We highly recommend making our homemade enchilada sauce in this recipe. It only takes 20 minutes to come together and really takes these enchiladas up a notch in the flavor department. But if you’re pressed for time, you can use store-bought in a pinch. — The chicken. To make these enchiladas even easier, we’ll be cooking and shredding our chicken breasts ahead of time, making this an ideal make-ahead meal. After cooking, store your shredded chicken in an airtight container in the fridge until ready to use, up to 5 days. Follow our guide to how to shred chicken perfectly for everything you need to know. — Toppings. We love serving these enchiladas with sour cream, lime, and fresh cilantro, but feel free to experiment with your toppings. Add sliced avocado for added creaminess, or your fave hot sauce to amp up the heat. Serving ideas. These enchiladas are a hearty meal on their own, but if you're serving a crowd, some elote, black beans, or Mexican rice would make for A+ sides

Ingredients