Description
A comforting chicken enchilada recipe that combines seasoned chicken, melted cheese, and soft tortillas for a flavorful feast.
Ingredients
- 2 cups cooked shredded chicken
- 1 teaspoon olive oil
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 1 cup enchilada sauce
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 8 small flour or corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic and sauté until the onion turns translucent, about 3 minutes.
- Stir in the shredded chicken, enchilada sauce, chili powder, cumin, and season with salt and pepper. Mix thoroughly.
- Warm the tortillas slightly to make them pliable.
- Spoon a generous portion of the chicken mixture onto each tortilla and roll them up tightly.
- Place the rolled enchiladas seam-side down in a greased baking dish. Pour the remaining enchilada sauce over them and sprinkle with cheddar and Monterey Jack cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh cilantro and serve warm.
Notes
For a quicker option, use rotisserie chicken. Experiment with cheese varieties to add unique flavors.
