Chicken Enchiladas
A classic Mexican-inspired dish featuring tender shredded chicken wrapped in soft tortillas, smothered in enchilada sauce and melted cheese, then baked to golden perfection.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 2 cups enchilada sauce (red or green)
- 1.5 cups shredded Monterey Jack cheese
- 0.5 cup diced onion
- 0.25 cup chopped fresh cilantro
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 1 tbsp vegetable oil
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a skillet, heat vegetable oil over medium heat. Warm tortillas one at a time for about 30 seconds per side to make them pliable. Set aside.
- In a mixing bowl, combine shredded chicken, diced onion, cilantro, cumin, garlic powder, salt, and pepper.
- Spread 0.5 cup of enchilada sauce on the bottom of the prepared baking dish.
- Fill each tortilla with a portion of the chicken mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas, ensuring they are well coated. Sprinkle remaining cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes, or until cheese is bubbly and lightly browned.
- Let cool for 5 minutes before serving. Garnish with extra cilantro if desired.
Notes
Serve with sour cream, guacamole, or a side of Mexican rice for a complete meal.