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Chicken Enchiladas

Comforting chicken enchiladas with rich flavors, vibrant sauce, and gooey cheese that bring families together for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Enchilada Filling
  • 2 cups cooked and shredded chicken You can use rotisserie chicken for convenience.
  • 1 can red enchilada sauce (10 oz)
  • 2 cups shredded Monterey Jack cheese Can substitute with smoky cheddar.
  • 8 pieces flour tortillas Corn tortillas can be used for a traditional version.
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • to garnish chopped cilantro
  • for serving sour cream

Method
 

Preparation
  1. Boil or bake your chicken until fully cooked, then shred it using two forks or your hands.
  2. Heat a skillet over medium heat, add vegetable oil, and sauté chopped onion and minced garlic until softened (about 3 to 4 minutes).
  3. Add the shredded chicken to the skillet, season with cumin, chili powder, salt, and pepper, and stir for another 3 to 5 minutes.
  4. Pour a small amount of enchilada sauce into the bottom of a baking dish.
Assembly
  1. Grab a flour tortilla, scoop a spoonful of the chicken mixture into the center, sprinkle with cheese, and roll it tightly.
  2. Place each rolled tortilla seam side down in the baking dish until all tortillas are filled.
  3. Pour the remaining enchilada sauce over the top and finish with the rest of the shredded cheese.
Cooking
  1. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes.
  2. Remove the foil and bake for an additional 5 to 10 minutes until the cheese is bubbly and slightly golden.
Serving
  1. Let the enchiladas rest for a few moments. Garnish with cilantro and serve with sour cream.

Notes

Store leftovers tightly covered in the refrigerator for 3 to 4 days. Extras can be frozen before or after baking, wrapped well to prevent freezer burn. Consider adding black beans or corn to the filling for texture, or try different sauces for a unique twist.