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Chicken Enchiladas

Delicious rolled tortillas filled with seasoned chicken, topped with zesty enchilada sauce and melted cheese, perfect for family dinners and cozy gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Mixture
  • 2 cups cooked and shredded chicken
  • 1 can store-bought red enchilada sauce (10 oz) Can use homemade enchilada sauce if preferred.
  • 2 cups shredded Monterey Jack cheese Can substitute with sharp cheddar or a Mexican cheese blend.
  • 8 pieces flour tortillas Corn tortillas can be used for a gluten-free option.
  • 1 tablespoon vegetable oil Used for sautéing.
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
For Garnish and Serving
  • Chopped cilantro For garnish.
  • Sour cream For serving.

Method
 

Preparation
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a skillet, heat the vegetable oil over medium heat.
  3. Add the chopped onion and minced garlic; sauté until soft and fragrant, about 3-4 minutes.
  4. Add the cooked shredded chicken to the skillet. Season with cumin, chili powder, salt, and pepper. Cook until heated through, about 5 minutes.
Assembly
  1. Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
  2. Take a tortilla, spoon some of the chicken mixture into the center, sprinkle with a bit of cheese, then roll tightly.
  3. Place the rolled tortilla seam side down in the prepared baking dish. Repeat until all tortillas are filled.
Baking
  1. Pour the remaining enchilada sauce over the top of the rolled enchiladas.
  2. Sprinkle any leftover cheese on top.
  3. Cover the dish with foil and bake for 20-25 minutes.
  4. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly browned.
Serving
  1. Garnish with chopped cilantro and serve hot with a dollop of sour cream.

Notes

Check that the chicken mixture is hot before rolling to avoid cold centers. Don’t overfill tortillas to avoid spills. Avoid skipping the foil during the first baking stage for perfect cheese melt.