Description
A comforting and flavorful chicken enchilada recipe made with tender chicken, zesty enchilada sauce, and melted cheese, perfect for family gatherings or busy weeknights.
Ingredients
- 2 cups cooked and shredded chicken
- 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 of garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Chopped cilantro, for garnish
- Sour cream for serving
Instructions
- Prepare the chicken by boiling or baking until fully cooked, then shred it.
- 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, and 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.
- Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with 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 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 the cheese is bubbly and slightly golden.
- Let the enchiladas rest for a few minutes before serving, garnished with chopped cilantro and served with sour cream.
Notes
For added crunch, consider including diced bell peppers or jalapeños in the filling. Experimenting with different types of cheese can also offer exciting variations.
