Description
Comforting chicken enchiladas with tender chicken, zesty red sauce, and gooey cheese wrapped in soft tortillas.
Ingredients
Scale
- 2 cups Cooked and shredded chicken
- 1 can Red enchilada sauce (10 oz)
- 2 cups Shredded Monterey Jack cheese
- 8 pieces 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
- Prepare the chicken by boiling or baking it until fully cooked, then shred using two forks.
- Heat a skillet over medium heat, add vegetable oil, and sauté the chopped onion and minced garlic until soft (about 3-4 minutes).
- Add the shredded chicken to the skillet, season with cumin, chili powder, salt, and pepper, and cook for another 3-5 minutes.
- Pour a small amount of red enchilada sauce into a baking dish to avoid sticking.
- Take a flour tortilla, place a spoonful of the chicken mixture in the center, sprinkle with cheese, and roll it up tightly. Place seam side down in the baking dish. Repeat with all tortillas.
- Pour remaining enchilada sauce over the rolled enchiladas and sprinkle with shredded 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 and slightly golden.
- Let rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
Notes
For a creamier filling, add a dollop of cream cheese. Top with crushed tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: enchiladas, chicken, Mexican, comfort food, easy dinner