Description
Chicken Enchiladas are a delicious and easy dinner option. Soft tortillas are stuffed with shredded chicken, onions, garlic, and spices, then topped with zesty enchilada sauce and melted Monterey Jack cheese for a family-friendly, flavorful meal.
Ingredients
- 2 cups cooked and shredded chicken (rotisserie or homemade)
- 1 can (10 oz) red enchilada sauce
- 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).
- In a skillet, heat vegetable oil over medium heat. Sauté onion and garlic until softened.
- Add shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine.
- Spread a thin layer of enchilada sauce in a baking dish.
- Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the tortillas and sprinkle with shredded Monterey Jack cheese.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with sour cream.
Notes
- For extra flavor, add a pinch of smoked paprika or cayenne pepper to the chicken filling.
- Leftovers store well in the refrigerator for up to 3 days.
- You can also make these ahead and freeze for later baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American