Description
Delicious chicken enchiladas filled with seasoned shredded chicken, topped with red enchilada sauce and Monterey Jack cheese.
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 garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Sour cream for serving
Instructions
- Cook your chicken until fully cooked, then shred it.
- In a skillet over medium heat, add vegetable oil. Sauté chopped onion and minced garlic until soft, about 3-4 minutes.
- Add shredded chicken to the skillet, seasoning 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. In a flour tortilla, add a spoonful of the chicken mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the dish. Repeat with all tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas and cover them with the rest of the 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 golden.
- Allow resting for a few minutes, garnish with cilantro, and serve with a dollop of sour cream.
Notes
Feel free to use corn tortillas for a gluten-free option; you can also mix different cheeses for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican