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Delicious Chicken Enchiladas

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A straightforward recipe for warm, cheesy chicken enchiladas using cooked shredded chicken, flavorful enchilada sauce, and melted cheese, perfect for weeknight dinners.

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
  • to taste Salt and pepper
  • for garnish Chopped cilantro
  • for serving Sour cream

Instructions

  1. Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
  2. Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, 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 another 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 and slightly golden.
  8. Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.

Notes

Use rotisserie chicken to save time. Warm tortillas slightly before filling to prevent cracking.

Nutrition

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