Description
Comforting chicken enchiladas with rich flavors, gooey cheese, and zesty enchilada sauce, perfect for family dinners or gatherings.
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: Boil or bake chicken until fully cooked, then shred.
- Sauté aromatics: Heat skillet, add vegetable oil, and sauté onion and garlic until soft.
- Season the chicken: Add shredded chicken, cumin, chili powder, salt, and pepper; cook for 3-5 minutes.
- Prep the baking dish: Pour some enchilada sauce into the bottom of a baking dish.
- Assemble the enchiladas: Fill flour tortillas with chicken mixture and cheese, roll and place in the dish.
- Add sauce and bake: Pour remaining enchilada sauce and cheese on top, cover with foil, and bake at 375°F (190°C) for 20-25 minutes; uncover and bake an additional 5-10 minutes until cheese is bubbly.
- Garnish and serve: Let rest, garnish with cilantro, and serve with sour cream.
Notes
Use rotisserie chicken for convenience and consider mixing cheeses for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg