Description
Delicious and comforting chicken enchiladas filled with seasoned chicken, cheese, and topped with enchilada sauce.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt, to taste
- 1/2 cup enchilada sauce (red or green)
- 8 flour or corn tortillas
- 1 1/2 cups shredded cheese blend (cheddar and Monterey Jack)
- Fresh cilantro, chopped (optional)
- Sour cream (optional)
- Sliced avocado (optional)
- Pickled jalapeños (optional)
- Oil, for sautéing
Instructions
- Sauté the diced onion and minced garlic in a little oil over medium heat until the onion is translucent.
- Incorporate the cooked chicken, cumin, chili powder, paprika, and salt, stirring to coat evenly.
- Warm the tortillas in a microwave or skillet until pliable.
- Lay a tortilla flat, add the chicken mixture in the center, top with cheese, roll tightly, and place seam-side down in a baking dish.
- Once all are assembled, pour remaining enchilada sauce over the top and sprinkle with more cheese.
- Bake in a preheated oven at 375°F (190°C) for about 20 minutes until the cheese is melted and bubbly.
Notes
Using rotisserie chicken can save time. Consider adding a sprinkle of lime juice for added flavor before serving.
