EFK Tested
EFK Chicken Enchiladas
A family-pan chicken enchilada with seasoned shredded chicken, red enchilada sauce, and plenty of melted cheese. Built for twelve tortillas so the pan feeds six without skimpy portions.
From the EFK recipe collection
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Yield
- 12 enchiladas / 6 servings
Let’s get cooking
Ingredients
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Directions
- 1. Heat the oven to 375°F. Spread 3/4 cup enchilada sauce over the bottom of a 9-by-13-inch baking dish.
- 2. Heat olive oil in a skillet over medium heat. Cook onion 4 to 5 minutes. Add garlic, cumin, chili powder, and salt; cook 30 seconds. Stir in chicken and 3/4 cup enchilada sauce until hot, then remove from heat.
- 3. Warm tortillas just until flexible. Divide the chicken mixture among them, add about 1 cup of the cheese across the twelve tortillas, roll tightly, and arrange seam-side down in the baking dish.
- 4. Pour remaining enchilada sauce over the rolls and top with remaining cheese.
- 5. Bake 20 to 25 minutes until bubbling and the center of the casserole reaches 165°F. Rest 10 minutes, garnish with cilantro, and serve.
Equipment
9-by-13-inch baking dish; BlueStar oven; de Buyer skillet; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; instant-read thermometer
Food safety & storage
Use fully cooked chicken. Heat the finished casserole to 165°F. Refrigerate leftovers within 2 hours, use within 3 to 4 days, and reheat to 165°F.
View this recipe on the original EFK website ↗