Delicious Chicken Enchiladas Recipe
These delicious chicken enchiladas combine tender shredded chicken with zesty red enchilada sauce and melted Monterey Jack cheese, all wrapped in soft flour tortillas and baked to perfection. Perfectly seasoned with cumin and chili powder, these enchiladas offer a comforting and flavorful meal that’s easy to prepare and sure to satisfy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 enchiladas (serves 4-6) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
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
- Salt and pepper, to taste
- 1 tablespoon Vegetable oil
Sauce and Cheese
- 1 can Red enchilada sauce (10 oz) (mild or spicy)
- 2 cups Shredded Monterey Jack cheese
Other
- 8 pieces Flour tortillas
- Chopped cilantro, for garnish
- Sour cream, for serving
Instructions
- Prepare Chicken: Boil or bake the chicken until fully cooked, then shred it using two forks or your hands to create a tender shredded texture.
- Sauté Aromatics: Heat a skillet over medium heat and add the vegetable oil. Sauté the chopped onion and minced garlic for about 3-4 minutes until soft and fragrant.
- Combine Filling: Add the shredded chicken to the skillet with the onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir well and cook for another 3-5 minutes to blend flavors.
- Prepare Baking Dish: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent the tortillas from sticking.
- Fill Tortillas: Take a flour tortilla and place a generous spoonful of the chicken mixture in the center. Sprinkle with shredded Monterey Jack cheese, then roll the tortilla tightly. Place it seam side down into the baking dish. Repeat with remaining tortillas and filling.
- Top Enchiladas: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese on top for a luscious cheesy finish.
- 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 until the cheese is bubbly and slightly golden.
- Serve: Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve alongside sour cream for added creaminess and tang.
Notes
- Use rotisserie chicken for a quick and easy shortcut.
- Adjust the spice level of the enchilada sauce based on your preference for mild or spicy dishes.
- Flour tortillas are best for rolling; corn tortillas can be used but may tear more easily.
- For extra flavor, you can add black beans or corn to the chicken filling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Keywords: chicken enchiladas, baked enchiladas, Mexican chicken recipe, shredded chicken enchiladas, easy enchiladas
