Chicken Enchiladas
Delicious and easy chicken enchiladas filled with shredded chicken, zesty sauce, and melted cheese, perfect for weeknight dinners or gatherings.
Ingredients
For the filling
- 2 cups Cooked and shredded chicken Use rotisserie chicken for convenience or cook your own.
- 1 can (10 oz) Red enchilada sauce Adds a zesty kick; choose mild or spicy based on preference.
- 2 cups Shredded Monterey Jack cheese Melts beautifully and adds creaminess.
- 8 pieces Flour tortillas Soft and pliable for easy rolling.
- 1 tablespoon Vegetable oil Used for sautéing onions and garlic.
- 1 small Onion, chopped Adds sweetness and depth to the filling.
- 2 cloves Garlic, minced Brings a wonderful aroma and flavor.
- 1 teaspoon Cumin Adds warmth and earthiness.
- 1 teaspoon Chili powder Gives a nice kick and enhances flavor.
- to taste Salt and pepper Helps balance the flavors.
For garnish and serving
- to taste Chopped cilantro Adds a pop of color and freshness.
- to taste Sour cream Adds creaminess and tang.
Instructions
Preparation
- Start by cooking the chicken, either by boiling or baking, until fully cooked. Shred it using two forks or your hands.
- In a skillet over medium heat, add the vegetable oil. Sauté the chopped onion and minced garlic for about 3-4 minutes until they are soft and fragrant.
- Add the shredded chicken to the skillet with the onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
- To prevent sticking, pour a small amount of red enchilada sauce into the bottom of a baking dish.
- Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle some shredded cheese, and roll tightly. Place the rolled tortilla seam side down in the baking dish. Repeat until all tortillas are filled.
- Once filled, pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
- Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Afterwards, remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden.
- Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and enjoy with sour cream!
Notes
For added flavor, top your enchiladas with sliced jalapeños or olives before baking. If you're short on time, feel free to use leftover chicken or turkey—this recipe is perfect for cleaning out the fridge!