Description
This Chicken Enchiladas recipe features tender shredded chicken seasoned with cumin and chili powder, wrapped in warm flour tortillas, smothered in rich red enchilada sauce, and baked to perfection with melted Monterey Jack cheese. It’s a flavorful and comforting Mexican-inspired dish perfect for a family dinner.
Ingredients
Chicken Filling
- 2 cups cooked and shredded chicken
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Enchiladas
- 8 flour tortillas
- 1 can store-bought red enchilada sauce (10 oz)
- 2 cups shredded Monterey Jack cheese
For Garnish and Serving
- Chopped cilantro
- Sour cream
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté aromatics: In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking them until soft and fragrant, about 3-5 minutes.
- Cook the chicken: Add the shredded chicken to the skillet and season with 1 teaspoon cumin, 1 teaspoon chili powder, salt, and pepper. Stir and cook for several minutes until the chicken is heated through and well-coated with the spices.
- Prepare the baking dish: Pour a small amount of the red enchilada sauce into the bottom of a baking dish to coat it evenly, helping to prevent sticking and adding flavor.
- Assemble the enchiladas: Spoon some of the chicken mixture onto each flour tortilla, sprinkle a bit of shredded Monterey Jack cheese over the chicken, then roll up each tortilla tightly. Place the rolled tortillas seam-side down in the prepared baking dish.
- Add sauce and cheese: Pour the remaining red enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top to cover all enchiladas.
- Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Bake uncovered: Remove the foil and bake for an additional 5-10 minutes to allow the top cheese layer to lightly brown and get golden.
- Serve: Garnish the enchiladas with freshly chopped cilantro. Serve hot with a dollop of sour cream on the side for added creaminess.
Notes
- You can substitute the flour tortillas with corn tortillas for a gluten-free option.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adjust the spiciness by adding more chili powder or including diced jalapeños in the chicken mixture.
- For a richer flavor, add a small amount of shredded cheddar cheese mixed with Monterey Jack.
- Make sure not to overfill the tortillas to prevent them from tearing during rolling.
