Delicious Chicken Enchiladas (Print Version)
Tender shredded chicken, zesty sauce, and melted cheese wrapped in soft flour tortillas for an authentic Mexican dinner.
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked and shredded chicken (rotisserie chicken recommended)
02 -
1 can (10 oz) red enchilada sauce
03 -
2 cups shredded Monterey Jack cheese
04 -
8 flour tortillas
→ Aromatics & Seasonings
05 -
1 tablespoon vegetable oil
06 -
1 small onion, finely chopped
07 -
2 cloves garlic, minced
08 -
1 teaspoon ground cumin
09 -
1 teaspoon chili powder
10 -
Salt and pepper to taste
→ For Serving
11 -
Fresh cilantro, chopped for garnish
12 -
Sour cream
# Steps:
01 -
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.
02 -
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 until well combined and heated through.
03 -
Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
04 -
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.
05 -
Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
06 -
Cover the dish with foil and bake in a preheated oven at 190°C (375°F) for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
07 -
Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
# Notes:
01 -
These enchiladas are versatile; feel free to customize with jalapeños for heat or substitute chicken with beans for a vegetarian option.