Chicken Enchiladas
Delicious and comforting chicken enchiladas filled with shredded chicken, gooey cheese, and rich enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 corn or flour tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onion
- 1/2 cup sour cream (optional)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Sauté the diced onions until they become translucent.
- Stir in the shredded chicken, cumin, salt, and pepper. Mix well until everything is coated.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking.
- Fill each tortilla with the chicken mixture, adding a sprinkle of cheese on top, then roll them up tightly.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and finish with the remaining cheese.
- Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
- Serve warm, topped with sour cream and garnished with cilantro if desired.
Notes
For added flavor, consider using roasted peppers or black olives. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2-3 months.
Find it online: https://www.mubrecipes.com/chicken-enchiladas/