Description
Delicious and comforting chicken enchiladas filled with tender chicken and cheese, topped with zesty enchilada sauce.
Ingredients
Scale
- 2 cups Cooked and shredded chicken (rotisserie for convenience or cooked from scratch)
- 1 can Red enchilada sauce (10 oz; choose mild or spicy)
- 2 cups Shredded Monterey Jack cheese
- 8 Flour tortillas
- 1 tablespoon Vegetable oil
- 1 small Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Sour cream for serving
Instructions
- Cook the Chicken: If not using rotisserie chicken, boil or bake your chicken until fully cooked, then shred it using two forks.
- Sauté Aromatics: Heat vegetable oil in a skillet over medium heat, add chopped onion and minced garlic, and sauté until soft and fragrant (about 3-4 minutes).
- Combine Filling: Add shredded chicken to the skillet, season with cumin, chili powder, salt, and pepper. Stir and cook for an additional 3-5 minutes.
- Prep Baking Dish: Pour a small amount of enchilada sauce into a baking dish to prevent sticking.
- Assemble: On each tortilla, place a generous spoonful of the chicken mixture, sprinkle with shredded cheese, then roll tightly and place seam-side down in the dish. Repeat until all are filled.
- Top It Off: Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with the rest of the cheese.
- Bake: 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 Garnish: Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
Notes
For added flavor, consider using a mix of cheeses or different sauces.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken enchiladas, Mexican recipe, comfort food, easy dinner, cheesy enchiladas