Delicious Chicken Enchiladas Recipe
These delicious chicken enchiladas feature tender shredded chicken simmered with aromatic spices and sautéed onions, wrapped in soft flour tortillas, smothered in zesty red enchilada sauce, and topped with melted Monterey Jack cheese. Baked to bubbly perfection and garnished with fresh cilantro, they make a comforting and flavorful Mexican-inspired meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
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
Sauce and Assembly
- 1 can (10 oz) red enchilada sauce (mild or spicy)
- 2 cups shredded Monterey Jack cheese
- 8 pieces flour tortillas
Garnish and Serving
- Chopped cilantro, for garnish
- Sour cream, for serving
Instructions
- Cook and shred chicken: Prepare the chicken by boiling or baking it until fully cooked. Once cooled slightly, shred the chicken using two forks or your hands to create tender, bite-sized pieces.
- Sauté aromatics: Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic for about 3-4 minutes until soft and fragrant, developing sweet and savory flavors.
- Combine chicken and seasonings: Add the shredded chicken to the skillet along with cumin, chili powder, salt, and pepper. Stir well to coat the chicken in spices and continue cooking for an additional 3-5 minutes to meld flavors.
- Prepare baking dish: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent the enchiladas from sticking during baking.
- Fill and roll tortillas: Take one flour tortilla at a time, place a generous spoonful of the chicken mixture in the center, then sprinkle some shredded Monterey Jack cheese on top. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese generously on top to create a cheesy crust once baked.
- Bake enchiladas: Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake uncovered for an additional 5-10 minutes until the cheese is bubbly and slightly golden brown.
- Rest and serve: Let the enchiladas rest for a few minutes after baking. Garnish with chopped cilantro for freshness and serve warm with a dollop of sour cream on the side.
Notes
- For convenience, rotisserie chicken can be used instead of cooking chicken from scratch.
- Adjust the spice level of the enchilada sauce (mild or spicy) according to your preference.
- Flour tortillas work best for rolling and softness; corn tortillas may tear easily unless softened properly.
- Leftover enchiladas can be reheated covered in the oven or microwave.
- For a lower fat option, use reduced-fat cheese and less oil.
Find it online: https://bitezly.com/delicious-chicken-enchiladas-recipe/
