Chicken Enchiladas
Delicious, comforting Chicken Enchiladas filled with shredded chicken, zesty sauce, and melted cheese, perfect for weeknight dinners or family gatherings.
Ingredients
Main ingredients
- 2 cups Cooked and shredded chicken Rotisserie chicken is a great time-saver.
- 1 can Red enchilada sauce (10 oz) Choose mild or spicy according to taste.
- 2 cups Shredded Monterey Jack cheese Melts beautifully for a creamy texture.
- 8 pieces Flour tortillas Soft and pliable for rolling.
- 1 tablespoon Vegetable oil For sautéing the onions and garlic.
- 1 small Onion, chopped Adds sweetness and depth.
- 2 cloves Garlic, minced Enhances aroma.
- 1 teaspoon Cumin Adds warmth.
- 1 teaspoon Chili powder Provides a flavor kick.
- to taste Salt and pepper Essential for flavor balance.
Garnishes
- As desired Chopped cilantro For freshness.
- As desired Sour cream For serving.
Instructions
Preparation
- Cook chicken by boiling or baking until fully cooked, then shred.
- Heat a skillet over medium heat and add vegetable oil.
- Sauté chopped onion and minced garlic for 3-4 minutes until soft and fragrant.
- Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Cook for another 3-5 minutes.
- Pour a drizzle of enchilada sauce into the bottom of the baking dish.
- Take a flour tortilla, add a spoonful of chicken mixture and cheese in the center, then roll tightly and place seam side down in the baking dish.
- Repeat with the remaining tortillas.
- Pour remaining enchilada sauce over rolled enchiladas and sprinkle with leftover cheese.
- Cover with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly.
- Let the enchiladas rest for a few minutes, garnish with cilantro, and serve with sour cream.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. These enchiladas can also be frozen for up to three months. Consider adding black beans or corn for variation.