Description
Irresistible Chicken Enchiladas filled with tender chicken, vibrant spices, and melted cheese, perfect for weeknight dinners and family gatherings.
Ingredients
Scale
- 2 cups Cooked and shredded chicken
- 1 can Red enchilada sauce (10 oz)
- 2 cups Shredded Monterey Jack cheese
- 8 pieces 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 the chicken: If you’re starting with raw chicken, boil or roast it until fully cooked. Once it’s cooled, shred it using two forks or your hands.
- Sauté your aromatics: Heat a skillet over medium heat and add the vegetable oil. Once it’s shimmering, toss in the chopped onion and minced garlic. Sauté them until they’re soft and fragrant, about 3-4 minutes.
- Mix everything together: Add the shredded chicken to the skillet along with the cumin, chili powder, salt, and pepper. Stir well and cook for another 3-5 minutes so that all the flavors meld together.
- Arrange the enchiladas: Pour a small amount of enchilada sauce into the bottom of a baking dish to prevent sticking. Take a flour tortilla, place a generous 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.
- Top it off: Pour any remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese.
- Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. After that, remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden.
- Serve: Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve alongside sour cream.
Notes
For a twist, try using spicy enchilada sauce or experiment with different cheeses.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Chicken Enchiladas, Mexican food, comfort food, easy dinner, family recipe