Description
Quick and flavorful chicken enchiladas filled with seasoned chicken and gooey cheese, perfect for family dinners or gatherings.
Ingredients
- 2 cups cooked, shredded chicken
- 1 (10 oz) can red enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Chopped cilantro, for garnish
- Sour cream, for serving
Instructions
- Heat the vegetable oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.
- Stir in the shredded chicken, seasoning with cumin, chili powder, salt, and pepper. Cook for a few minutes.
- Spoon a portion of the chicken mixture onto each flour tortilla, top with shredded Monterey Jack cheese, and roll them up. Place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top.
- Cover the dish with foil and bake for 20-25 minutes at 375°F (190°C). Remove the foil and bake for an additional 5-10 minutes to achieve a golden brown top.
- Garnish with chopped cilantro and serve with sour cream.
Notes
For a vegetarian option, substitute chicken with sautéed vegetables. Use leftover chicken to save time.
