Chicken Enchiladas with Mexican Blend Infused Olive Oil

These enchiladas bring together juicy shredded chicken, soft corn tortillas, smoky enchilada sauce, melted cheese, and a little fresh cilantro in a way that feels cozy and lively at the same time. The Mexican Infused Olive Oil Blend layers traditional Mexican herb and spice notes into the filling so every bite tastes brighter, deeper, and more finished. It is the kind of dinner that works beautifully for family dinner, entertaining, or a satisfying weeknight meal.

Garden Infuzions

Chicken Enchiladas with Mexican Blend Infused Olive Oil

Tender shredded chicken, bright enchilada sauce, and melty cheese come together with the bold, zesty warmth of Mexican Infused Olive Oil Blend for a weeknight dinner that feels extra special.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons Mexican Infused Olive Oil Blend
• 1 pound boneless skinless chicken breasts
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon Mexican blend seasoning
• 1/2 cup diced yellow onion
• 2 cloves garlic minced
• 1 1/2 cups red enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 8 corn tortillas
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream for serving
• 1 avocado sliced, for serving

Equipment

• 1 Large skillet For cooking the chicken and onion
• 1 9x13-inch baking dish For assembling and baking the enchiladas
• 1 mixing spoon For combining the filling
• 1 Cutting board For chopping onion, garlic, and cilantro
• 1 Chef’s knife For prep work

Method

 

Instructions

1. Heat the oven to 375°F and lightly grease a 9x13-inch baking dish.
2. Season the chicken with salt, pepper, and Mexican blend seasoning.
3. Warm 1 tablespoon of the Mexican Infused Olive Oil Blend in a skillet over medium heat.
4. Cook the chicken until browned and cooked through, then transfer it to a plate and shred it.
5. Add the remaining 1 tablespoon olive oil blend to the skillet, then cook the onion until softened.
6. Stir in the garlic and cook just until fragrant.
7. Add the shredded chicken and 1/2 cup of the enchilada sauce, then stir to coat the filling.
8. Warm the tortillas briefly so they roll easily.
9. Spoon the chicken filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
10. Pour the remaining enchilada sauce over the top and sprinkle with Monterey Jack and cheddar cheese.
11. Bake for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
12. Finish with chopped cilantro and serve hot with sour cream and avocado slices.

Notes

For the best texture, do not overfill the tortillas. If you want a saucier bake, keep a little extra enchilada sauce warm to spoon over the finished enchiladas at the table. Leftover chicken works well here and makes the recipe even faster.

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Recipe Tips

Warm the tortillas briefly before rolling so they stay flexible and do not tear. If your chicken is freshly cooked, let it cool just enough to shred cleanly before mixing it with the sauce and oil.

Serving Suggestions

Serve these enchiladas with cilantro-lime rice, black beans, a simple green salad, or sliced avocado for a full dinner spread. They also work well with a little extra enchilada sauce spooned over the top.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in a covered baking dish at 325°F until hot throughout, or warm individual portions in the microwave.

Variations

Swap in shredded turkey, add roasted corn to the filling, or use pepper jack cheese for a little extra kick. You can also roll the filling into flour tortillas if that is what you have on hand.

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