Bobby Flay Chicken Enchiladas Recipe
The Bobby Flay Chicken Enchiladas Recipe is cheesy, flavorful and perfect for family dinners. This dish features tender shredded chicken wrapped in soft tortillas and smothered in a rich enchilada sauce.
Ingredients
- 2 cups cooked shredded chicken
- 1 teaspoon olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 cup enchilada sauce
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 8 small flour or corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro for garnish
Instructions
Preheat Oven
- Preheat your oven to 375°F (190°C). Grease a baking dish lightly with olive oil or cooking spray.
Sauté Onion and Garlic
- Heat olive oil in a skillet. Add onion and garlic. Cook until soft and fragrant, about 3-4 minutes.
Add Chicken and Seasoning
- Add shredded chicken to the skillet. Stir in chili powder, cumin, salt and pepper. Cook until heated through.
Prepare Tortillas
- Warm tortillas slightly in a pan or microwave to make them soft and easy to roll.
Fill the Tortillas
- Place a scoop of chicken mixture in the center of each tortilla. Sprinkle a little cheese inside if desired.
Roll the Enchiladas
- Roll each tortilla tightly around the filling. Place seam side down in the prepared baking dish.
Add Sauce and Cheese
- Pour enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheddar and Monterey Jack cheese on top.
Bake the Enchiladas
- Bake in the oven for 20-25 minutes until the cheese melts and turns golden.
Garnish and Serve
- Remove from oven. Sprinkle fresh cilantro on top. Let sit for 5 minutes before serving.
Notes
- Use leftover rotisserie chicken for convenience.
- Warm tortillas before rolling to prevent cracking.
- Adjust spice level with more or less chili powder.
- Cover with foil for first 15 minutes to keep cheese moist.
- Add extra sauce if you like a saucier enchilada.