Description
Vibrant and comforting chicken enchiladas with a rich filling and gooey cheese topping.
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 your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until it’s translucent, about 3-4 minutes. Stir in the minced garlic.
- Add the shredded chicken, chili powder, cumin, salt, and pepper to the skillet. Mix everything well and cook for an additional 2-3 minutes until heated through.
- Warm the tortillas in a microwave or on a skillet to make them pliable.
- Place a generous amount of the chicken mixture in each tortilla, roll them up, and place seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with both kinds of cheese.
- Bake in the preheated oven for about 20 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
Serve with sour cream, guacamole, Mexican rice, and refried beans for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican