Description
These Shredded Chicken Enchiladas are comforting, quick to make, and full of flavor, perfect for any occasion.
Ingredients
- 2 cups shredded cooked chicken
- 4 small flour tortillas
- 1 cup pepper jack cheese, shredded
- 1/2 cup sour cream
- 1/2 cup enchilada sauce
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Warm the olive oil in a pan over medium heat. Add the shredded chicken, cumin, salt, and pepper, stirring until heated through.
- Combine half of the shredded pepper jack cheese with the chicken mixture in a bowl.
- Place a portion of the chicken filling on each tortilla and roll it up tightly.
- Spread a layer of enchilada sauce on the bottom of a baking dish. Arrange the rolled enchiladas seam-side down in the dish.
- Drizzle the remaining enchilada sauce over the top and sprinkle with the rest of the shredded cheese.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Let them cool slightly before serving, garnished with sour cream and fresh cilantro.
Notes
For a quicker option, use rotisserie chicken. Experiment with different cheeses for added flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican