Chicken Enchiladas
Delicious Chicken Enchiladas are a crowd-pleasing dish with tender chicken, gooey cheese, and a zesty sauce, perfect for weeknight dinners and gatherings.
Ingredients
Filling Ingredients
- 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.
Garnishes
- for garnish Chopped cilantro Adds a pop of color and freshness.
- for serving Sour cream Adds creaminess and tang.
Instructions
Preparation
- Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
- 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.
- 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.
- Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- 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.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
- 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.
- Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
Notes
Store Chicken Enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven or microwave until warmed through. Can also be frozen for up to 2 months.