Description
Comforting chicken enchiladas with tender shredded chicken, zesty enchilada sauce, and creamy cheese, all wrapped in soft tortillas.
Ingredients
- 2 cups cooked and shredded chicken (rotisserie chicken saves time)
- 1 can (10 oz) red enchilada sauce (choose your spice level)
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Sour cream for serving
Instructions
- Prepare your chicken by boiling or baking until fully cooked, then shred using two forks or your hands.
- Heat a skillet over medium heat and add the vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
- Add the shredded chicken to the skillet and season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
- Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Lay out a flour tortilla and place a spoonful of the chicken mixture in the center. Sprinkle with shredded cheese and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
- Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
- Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
Notes
For added flavor, consider adding diced green chiles to the chicken mixture. Let the enchiladas sit for about 10 minutes after baking to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican