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Flavorful Chicken Enchiladas

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Delicious chicken enchiladas filled with seasoned shredded chicken, topped with red enchilada sauce and Monterey Jack cheese.

Ingredients

Scale
  • 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

  1. Cook your chicken until fully cooked, then shred it.
  2. In a skillet over medium heat, add vegetable oil. Sauté chopped onion and minced garlic until soft, about 3-4 minutes.
  3. Add shredded chicken to the skillet, seasoning with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
  4. 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.
  5. Pour the remaining enchilada sauce over the rolled tortillas and cover them with the rest of the cheese.
  6. 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.
  7. 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.

Find it online: https://www.recipeflo.com/flavorful-chicken-enchiladas/