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Chicken Enchiladas Recipe

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Delicious and classic Chicken Enchiladas featuring shredded chicken, zesty red enchilada sauce, and melted Monterey Jack cheese, all wrapped in soft flour tortillas and baked to perfection. This comforting Mexican-inspired dish is easy to prepare, perfect for a family dinner, and comes with fresh cilantro and creamy sour cream for garnish.

Ingredients

Filling

  • 2 cups Cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.)
  • 1 small Onion, chopped
  • 2 cloves Garlic, minced
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder
  • to taste Salt and pepper
  • 1 tablespoon Vegetable oil

Sauce & Assembly

  • 1 can Red enchilada sauce (10 oz) (Choose mild or spicy)
  • 8 pieces Flour tortillas
  • 2 cups Shredded Monterey Jack cheese
  • for garnish Chopped cilantro
  • for serving Sour cream

Instructions

  1. Prepare the chicken. Boil or bake the chicken until fully cooked. Once done, shred the meat using two forks or your hands to create tender shredded chicken.
  2. Sauté aromatics. Heat vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until soft and fragrant.
  3. Cook the chicken mixture. Add the shredded chicken into the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir well and cook for another 3-5 minutes to blend the flavors.
  4. Prepare baking dish. Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
  5. Assemble enchiladas. Take a flour tortilla and place a generous spoonful of the chicken mixture in the center. Sprinkle with shredded Monterey Jack cheese, then roll tightly. Place each rolled tortilla seam side down in the baking dish. Repeat until all tortillas are filled.
  6. Add sauce and cheese. Pour the remaining enchilada sauce evenly over the rolled enchiladas. Top with the rest of the shredded cheese.
  7. Bake enchiladas. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove foil and bake uncovered for an additional 5-10 minutes until the cheese is bubbly and lightly golden.
  8. Serve. Allow the enchiladas to rest for a few minutes before serving. Garnish with chopped cilantro and offer sour cream on the side.

Notes

  • Use rotisserie chicken for a time-saving shortcut.
  • Adjust the chili powder and enchilada sauce spice level to your preference.
  • Flour tortillas work best for rolling without tearing, but corn tortillas can be used for a gluten-free alternative.
  • Leftover enchiladas store well in the refrigerator for 3-4 days and reheat nicely in the oven.
  • Adding beans or vegetables like bell peppers can enhance the filling and add nutrition.

Find it online: https://bitezly.com/chicken-enchiladas-recipe/