Description
Warm and cheesy chicken enchiladas wrapped in soft tortillas, perfect for weeknight dinners or festive occasions.
Ingredients
- 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 starting with raw chicken, boil or bake until fully cooked, then shred it using two forks or your hands.
- Sauté the aromatics: Heat vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until soft and fragrant.
- Mix the filling: Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Cook for an additional 3-5 minutes, allowing the flavors to meld.
- Layer your baking dish: Pour a small amount of enchilada sauce into the bottom of a baking dish to prevent sticking.
- Assemble the enchiladas: Place a generous spoonful of the chicken mixture in each tortilla, sprinkle with cheese, and roll tightly. Place them seam-side down in the dish.
- Top with sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese.
- Bake: Cover 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 the cheese is bubbly and golden.
- Serve: Let the enchiladas rest for a few minutes. Garnish with chopped cilantro and serve with sour cream.
Notes
Feel free to customize the recipe based on your dietary preferences. Use whole wheat tortillas or substitute cheese for a dairy-free alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican