Description
A comforting dish perfect for busy weeknights or casual gatherings, featuring shredded chicken, cheese, and zesty enchilada sauce wrapped in soft tortillas.
Ingredients
Scale
- 2 cups Cooked and shredded chicken
- 1 can Red enchilada sauce (10 oz)
- 2 cups Shredded Monterey Jack cheese
- 8 pieces Flour tortillas
- 1 tablespoon Vegetable oil
- 1 small Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- To taste Salt and pepper
- Chopped cilantro for garnish
- Sour cream for serving
Instructions
- Prepare the Chicken: Boil or bake the chicken until fully cooked, then shred.
- Sauté Vegetables: Heat vegetable oil in a skillet and sauté chopped onion and minced garlic until soft and fragrant.
- Combine Ingredients: Add shredded chicken to the skillet, season with cumin, chili powder, salt, and pepper, and cook for an additional 3-5 minutes.
- Prepare Baking Dish: Pour a small amount of enchilada sauce into the bottom of a baking dish.
- Assemble Enchiladas: Place a spoonful of the chicken mixture in a tortilla, sprinkle with cheese, roll tightly, and place seam side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with cheese.
- Bake: Cover with foil and bake at 375°F (190°C) for 20-25 minutes, then remove foil and bake for an additional 5-10 minutes.
- Rest and Garnish: Let rest for a few minutes, then garnish with cilantro and serve with sour cream.
Notes
Feel free to swap out Monterey Jack for cheddar or pepper jack, or use corn tortillas for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg