Description
Delicious chicken enchiladas with a perfect balance of tangy enchilada sauce, shredded chicken, and melted cheese.
Ingredients
- 2 cups cooked shredded chicken
- 1 teaspoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper, to taste
- 8 small flour or corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil a baking dish or spray with nonstick spray.
- In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook until fragrant.
- Add the cooked shredded chicken, chili powder, cumin, and salt and pepper to taste. Mix thoroughly and cook until heated through.
- Warm the tortillas in a microwave or skillet until pliable. Place a generous amount of the chicken mixture down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the combined cheeses over the top.
- Bake in the preheated oven for about 20 minutes until the cheese is bubbly and golden.
- Remove from the oven, let rest 5 minutes, and garnish with fresh cilantro before serving.
Notes
Perfect for meal prep; can be assembled ahead of time and baked when ready. Pairs well with fresh sides.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican