Delicious Chicken Enchiladas
These hearty chicken enchiladas, filled with shredded chicken and melted cheese, are an easy, comforting dish perfect for family dinners or casual gatherings.
Ingrédients
Main Ingredients
- 2 cups Cooked and shredded chicken Rotisserie chicken makes it even easier
- 1 can Red enchilada sauce (10 oz) Choose mild or spicy based on preference
- 2 cups Shredded Monterey Jack cheese For that gooey, melty goodness
- 8 pieces Flour tortillas Soft and pliable for easy rolling
- 1 tablespoon Vegetable oil For sautéing
- 1 small Onion, chopped Adds sweetness
- 2 cloves Garlic, minced Brings depth of flavor
- 1 teaspoon Cumin For warmth
- 1 teaspoon Chili powder For a spicy kick
- Salt and pepper, to taste To balance all the flavors
- Chopped cilantro, for garnish For a fresh finish
- Sour cream, for serving For a creamy contrast
Instructions
Preparation
- Prep your workspace and gather all ingredients.
- If using rotisserie chicken, shred it; if cooking your own, boil or bake until done, then shred.
- Heat oil in a skillet over medium heat; sauté onions for 2-3 minutes.
- Add minced garlic and cook for another 1-2 minutes.
- Add shredded chicken, cumin, chili powder, salt, and pepper. Cook for 3-5 minutes.
- Pour enchilada sauce into the bottom of the baking dish to prevent sticking.
- Fill flour tortillas with the chicken mixture and shredded cheese, then roll tightly. Place seam side down in the baking dish.
- Pour remaining enchilada sauce over the filled tortillas and top with remaining cheese.
- Cover with foil and bake at 375°F (190°C) for 20-25 minutes, then remove the foil and bake for an additional 5-10 minutes.
- Let the enchiladas rest for a few minutes before serving, then garnish with cilantro and serve with sour cream.
Notes
Can be prepared ahead of time and refrigerated before baking. Ensure to keep such variations in mind for dietary restrictions.