Description
Delicious Chicken Enchiladas — tender shredded chicken wrapped in soft tortillas, smothered in red enchilada sauce and melted Monterey Jack cheese, perfect for weeknight dinners or gatherings.
Ingredients
- 2 cups cooked and shredded chicken (rotisserie or homemade)
- 1 can red enchilada sauce (10 oz)
- 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
- Preheat oven to 375°F (190°C).
- Heat vegetable oil in a skillet over medium heat. Sauté onion and garlic until softened and fragrant.
- Add shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and a sprinkle of cheese, then roll up and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and top with remaining cheese.
- Bake for 20–25 minutes, until cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with sour cream.
Notes
- Use mild or spicy enchilada sauce depending on preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Mexican
- Method: Bake
- Cuisine: Mexican