Description
Warm, cheesy, and endlessly comforting, these chicken enchiladas are a weeknight hero.
Ingredients
- 2 cups cooked chicken, shredded
- 8 corn or flour tortillas (6–8-inch)
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onion
- 1/2 cup sour cream (optional)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly oil a 9×13 baking dish, spreading a thin layer of enchilada sauce on the bottom.
- In a skillet, heat olive oil over medium heat and sauté diced onion until translucent, about 4–5 minutes.
- Add shredded chicken, cumin, salt, and pepper to the skillet. Cook until heated through, about 2–3 minutes, then remove from heat.
- Warm tortillas briefly in a skillet or microwave (15–20 seconds) until pliable.
- Spoon chicken mixture into each tortilla, sprinkle with shredded cheese, and roll tightly.
- Place rolled tortillas seam-side down in the prepared dish, snugly arranged.
- Pour remaining enchilada sauce over the rolls and sprinkle with remaining cheese.
- Bake for about 20 minutes, until cheese is melted and bubbly.
- Serve warm, optionally topped with sour cream and chopped cilantro.
Notes
For best results, warm the tortillas before filling to prevent cracking. Use a mix of Monterey Jack and cheddar for optimal melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican