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Delicious Chicken Enchiladas

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Comforting chicken enchiladas filled with shredded chicken and cheese, topped with zesty enchilada sauce.

Ingredients

Scale
  • 2 cups Cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own)
  • 1 can Red enchilada sauce (10 oz) (Adds a zesty kick; choose mild or spicy based on preference)
  • 2 cups Shredded Monterey Jack cheese (Melts beautifully and adds creaminess)
  • 8 pieces Flour tortillas (Soft and pliable for easy rolling)
  • 1 tablespoon Vegetable oil (Used for sautéing onions and garlic)
  • 1 small Onion, chopped (Adds sweetness and depth to the filling)
  • 2 cloves Garlic, minced (Brings a wonderful aroma and flavor)
  • 1 teaspoon Cumin (Adds warmth and earthiness)
  • 1 teaspoon Chili powder (Gives a nice kick and enhances flavor)
  • to taste Salt and pepper (Helps balance the flavors)
  • for garnish Chopped cilantro (Adds a pop of color and freshness)
  • for serving Sour cream (Adds creaminess and tang)

Instructions

  1. Prepare the chicken by boiling or baking until fully cooked, then shred using two forks.
  2. Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft, about 3-4 minutes.
  3. Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for an additional 3-5 minutes.
  4. Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
  5. Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
  6. Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
  7. 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 cheese is bubbly.
  8. Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.

Notes

This recipe is forgiving, so you can change spices or add vegetables as desired. Serve hot with sour cream and cilantro.

Nutrition

Find it online: https://voxrecipes.com/delicious-chicken-enchiladas-2/