Description
Savor the warmth and comfort of homemade chicken enchiladas, packed with tender chicken, zesty sauce, and gooey melted cheese.
Ingredients
- 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
- Salt and pepper to taste
- Chopped cilantro for garnish
- Sour cream for serving
Instructions
- Prepare your chicken by boiling or baking it until fully cooked, then shred it.
- Heat a skillet over medium heat and add vegetable oil. Sauté the onion and garlic until soft and fragrant (about 3-4 minutes).
- Add the shredded chicken to the skillet, season with cumin, chili powder, salt, and pepper, and cook for another 3-5 minutes.
- Preheat your oven to 375°F (190°C). Pour a small amount of enchilada sauce into a baking dish to prevent sticking.
- Fill each tortilla with a spoonful of chicken mixture and sprinkle with cheese, then roll tightly with the seam facing down in the dish.
- Pour remaining enchilada sauce over the rolled enchiladas and top with the rest of the cheese.
- Cover with foil and bake for 20-25 minutes, then remove foil and bake for an additional 5-10 minutes until cheese is bubbly.
- Let rest for a few minutes, garnish with cilantro, and serve with sour cream.
Notes
Feel free to customize your enchiladas with different cheeses or add vegetables for extra flavor.
