Delicious Chicken Enchiladas Recipe
These delicious chicken enchiladas combine tender shredded chicken, melty Monterey Jack cheese, and a zesty red enchilada sauce wrapped in soft flour tortillas. Sautéed onions and garlic add depth to the filling, which is seasoned with cumin and chili powder for a flavorful, comforting Mexican-inspired dish baked to bubbly perfection.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 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 tablespoon Vegetable oil (Used for sautéing onions and garlic.)
- 1 small Onion, chopped (Adds sweetness and depth to the filling.)
- 2 cloves Garlic, minced (Brings a wonderful aroma and flavor.)
- 1 teaspoon Cumin (Adds warmth and earthiness.)
- 1 teaspoon Chili powder (Gives a nice kick and enhances flavor.)
- to taste Salt and pepper (Helps balance the flavors.)
Assembly and Topping
- 1 can Red enchilada sauce (10 oz) (Adds a zesty kick; choose mild or spicy based on preference.)
- 2 cups Shredded Monterey Jack cheese (Melts beautifully and adds creaminess.)
- 8 pieces Flour tortillas (Soft and pliable for easy rolling.)
Garnish and Serving
- for garnish Chopped cilantro (Adds a pop of color and freshness.)
- for serving Sour cream (Adds creaminess and tang.)
Instructions
- Prepare the chicken: Boil or bake the chicken until fully cooked, then shred it using two forks or your hands to get tender shreds perfect for enchiladas.
- Sauté aromatics: Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
- Cook the chicken mixture: Add shredded chicken to the skillet along with cumin, chili powder, salt, and pepper. Stir to combine and cook for an additional 3-5 minutes to meld the flavors.
- Prepare the baking dish: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Assemble the enchiladas: Take a flour tortilla, spoon a generous portion of the chicken mixture into the center, sprinkle with shredded cheese, and roll tightly. Place each filled tortilla seam side down in the baking dish. Repeat until all tortillas are used.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the rest of the shredded cheese on top.
- Bake covered: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes until heated through.
- Bake uncovered: Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden on top.
- Serve: Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream on the side.
Notes
- You can use rotisserie chicken to save prep time.
- Adjust the spice level of the enchilada sauce based on your preference.
- Flour tortillas are preferred as they are soft and easier to roll, but corn tortillas can also be used if preferred.
- Make sure to cover the dish while baking to keep the enchiladas moist and then uncover to get a golden bubbly cheese topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: chicken enchiladas, Mexican, baked enchiladas, shredded chicken recipe, Monterey Jack cheese enchiladas
