Description
These delicious chicken enchiladas feature tender shredded chicken wrapped in soft flour tortillas, smothered in zesty red enchilada sauce, and topped with melted Monterey Jack cheese. Perfectly seasoned with cumin, chili powder, and sautéed onions and garlic, this dish is baked to bubbly perfection, making it a comforting and flavorful meal for any occasion.
Ingredients
Scale
Chicken Filling
- 2 cups cooked and shredded chicken (rotisserie or homemade)
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
Other Ingredients
- 1 can red enchilada sauce (10 oz) (mild or spicy)
- 2 cups shredded Monterey Jack cheese
- 8 pieces flour tortillas
For Serving and Garnish
- Chopped cilantro, for garnish
- Sour cream, for serving
Instructions
- Prepare the chicken: Boil or bake the chicken until fully cooked, then shred it using two forks or your hands to get tender pieces.
- Sauté aromatics: Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
- Combine filling ingredients: Add shredded chicken to the skillet with the onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir well and cook for 3-5 minutes to combine flavors.
- Prepare baking dish: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Assemble enchiladas: Place a generous spoonful of the chicken mixture in the center of each flour tortilla. Sprinkle with shredded cheese and roll tightly. Place each rolled tortilla seam-side down in the baking dish.
- Add sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the rest of the shredded cheese evenly on top.
- Bake: 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, or until the cheese is bubbly and slightly golden.
- Serve: Let the enchiladas rest for a few minutes. Garnish with chopped cilantro and serve with sour cream on the side.
Notes
- Using rotisserie chicken is a quick shortcut for this recipe.
- Adjust the spice level of the enchilada sauce based on your heat preference.
- If desired, you can add black beans or corn to the filling for extra texture.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchiladas, Mexican recipe, baked enchiladas, shredded chicken, spicy enchiladas, Monterey Jack cheese
