Chicken Enchiladas
Delicious, cheesy Chicken Enchiladas packed with flavor, perfect for family dinners or cozy evenings. Easy to prepare and great for busy weeknights.
Ingredients
Main ingredients
- 2 cups Cooked and shredded chicken Use rotisserie chicken for convenience.
- 1 can Red enchilada sauce (10 oz) Choose mild or spicy according to preference.
- 2 cups Shredded Monterey Jack cheese Melts beautifully.
- 8 pieces Flour tortillas Soft tortillas are key for easy rolling.
- 1 tablespoon Vegetable oil For sautéing.
- 1 small Onion, chopped Adds sweetness and savoriness.
- 2 cloves Garlic, minced Flavor powerhouse!
- 1 teaspoon Cumin Adds warmth.
- 1 teaspoon Chili powder To kick up the flavor.
- to taste Salt and pepper Essential for seasoning.
- Chopped cilantro, for garnish Adds color.
- Sour cream, for serving For creaminess and tang.
Instructions
Preparation
- Prepare the chicken: If not using rotisserie, boil or bake the chicken until fully cooked, then shred it with two forks or your hands.
- Sauté the aromatics: Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic for 3-4 minutes until they become soft and fragrant.
- Mix the filling: Add the shredded chicken to the skillet, and season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes until heated through.
- Prepare the baking dish: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Assemble the enchiladas: Take a flour tortilla, add a generous spoonful of the chicken mixture in the center, sprinkle with cheese, and roll tightly. Place in the baking dish seam side down. Repeat until all tortillas are filled.
- Top and bake: Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with the rest of the 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 the cheese is bubbly and slightly golden.
- Rest and serve: Allow the enchiladas to rest for a few minutes, then garnish with chopped cilantro and serve with sour cream.
Notes
Serve with Mexican rice, refried beans, or a fresh salad. Pair with a chilled glass of Mexican beer or a refreshing margarita. Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15 minutes. Can be frozen before baking for up to three months.