Chicken Enchiladas
Tender shredded chicken wrapped in soft flour tortillas with zesty enchilada sauce and melted Monterey Jack cheese, baked to bubbly perfection and garnished with fresh cilantro.
Equipment
- 1 skillet
- 1 baking dish
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon
Ingredients
- 2 cups cooked and shredded chicken
- 1 10 oz can 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
- Prepare chicken by boiling or baking until fully cooked, then shred it.
- Heat vegetable oil in a skillet over medium heat and sauté chopped onion and minced garlic until soft, about 3-4 minutes.
- Add shredded chicken to the skillet with onions and garlic. Season with cumin, chili powder, salt, and pepper. Cook for another 3-5 minutes.
- Pour a small amount of enchilada sauce into the bottom of a baking dish to prevent sticking.
- Place a spoonful of chicken mixture in the center of each flour tortilla. Sprinkle with shredded cheese, roll tightly, and place seam side down in the baking dish.
- Pour remaining enchilada sauce over rolled tortillas and sprinkle remaining cheese on top.
- Cover dish with foil and bake at 375°F (190°C) for 20-25 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and golden.
- Let enchiladas rest a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
Notes
- Customize with jalapeños for added heat or substitute chicken with beans for a vegetarian option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat covered with foil to maintain moisture.