Chicken Enchiladas

Chicken Enchiladas

Flavorful Mexican dish featuring tender shredded chicken wrapped in soft flour tortillas, topped with zesty enchilada sauce and melted Monterey Jack cheese. Perfect for weeknight dinners.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 425

Ingredients Equipment Method Notes

Ingredients

2 cups cooked and shredded chicken
1 can red enchilada sauce 10 oz
2 cups shredded Monterey Jack cheese divided
8 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

Equipment

9x13 inch baking dish
large skillet
Aluminum foil

Method

Preheat oven to 375°F (190°C).
Heat oil in a large skillet over medium heat. Saute onions and garlic until soft and fragrant, about 3-4 minutes.
Add shredded chicken, cumin, chili powder, salt, and pepper to the skillet. Cook for 3-5 minutes, stirring to coat the chicken with spices.
Pour a thin layer of enchilada sauce into the bottom of a 9x13 inch baking dish.
Place about 1/3 cup of chicken mixture and a sprinkle of cheese down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
Pour remaining enchilada sauce evenly over the rolled enchiladas. Top with remaining shredded cheese.
Cover the baking dish with aluminum foil and bake for 20-25 minutes.
Remove foil and bake for an additional 5-10 minutes until cheese is golden and bubbly.
Let rest for 5 minutes before serving. Garnish with fresh chopped cilantro and serve with sour cream.

Notes

For meal prep, these enchiladas can be assembled up to 24 hours ahead and refrigerated before baking. Leftovers keep well for 4 days in the refrigerator or can be frozen for up to 3 months.