Chicken Enchiladas
Delicious and satisfying Chicken Enchiladas filled with tender chicken, flavorful spices, and gooey cheese, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 2 cups cooked and shredded chicken Use rotisserie chicken to save time.
- 1 can store-bought red enchilada sauce (10 oz)
- 2 cups shredded Monterey Jack cheese Feel free to mix different types of cheese for variety.
- 8 pieces flour tortillas Corn tortillas can be used but may require a gentle touch.
Seasonings and Vegetables
- 1 tablespoon vegetable oil For sautéing.
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin Adjust to taste.
- 1 teaspoon chili powder Add more for heat if desired.
- Salt and pepper to taste
- Chopped cilantro for garnish
- Sour cream for serving
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the vegetable oil and sauté the chopped onion and minced garlic until soft and fragrant.
- Add the shredded chicken, season with cumin, chili powder, salt, and pepper, and cook until heated through.
- Pour a small amount of red enchilada sauce into the bottom of a baking dish.
- Place spoonfuls of the chicken mixture and some cheese onto each tortilla, roll them up, and place them seam side down in the baking dish.
- Pour the remaining sauce over the enchiladas and sprinkle with cheese.
Baking
- Cover with foil and bake for 20-25 minutes.
- Remove the foil and bake for an additional 5-10 minutes to brown the cheese.
- Garnish with cilantro and serve hot with sour cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months. Reheat in the oven or microwave.
