Description
This recipe for delicious chicken enchiladas features tender, shredded chicken cooked with a blend of aromatic spices and sautéed onions and garlic, all wrapped in soft flour tortillas and baked under a blanket of zesty red enchilada sauce and melted Monterey Jack cheese. Perfectly balanced in flavor with a creamy and cheesy finish, these enchiladas are garnished with fresh cilantro and served alongside cool sour cream for a satisfying meal that’s both comforting and easy to prepare.
Ingredients
Scale
Filling
- 2 cups cooked and shredded chicken (rotisserie or homemade)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
Sauces and Toppings
- 1 can red enchilada sauce (10 oz)
- 2 cups shredded Monterey Jack cheese
- Chopped cilantro, for garnish
- Sour cream, for serving
Other
- 8 pieces flour tortillas
Instructions
- Prepare the chicken: Boil or bake the chicken until fully cooked. Once done, shred the meat using two forks or your hands to get fine, even pieces.
- Sauté aromatics: Heat a skillet over medium heat and add the vegetable oil. Sauté the chopped onion and minced garlic for about 3-4 minutes until they are soft and fragrant.
- Cook the chicken mixture: Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir well and cook for an additional 3-5 minutes to blend the flavors.
- Prepare the baking dish: Pour a small amount of the red enchilada sauce into the bottom of a baking dish to prevent the enchiladas from sticking during baking.
- Assemble enchiladas: Take each flour tortilla and place a generous spoonful of the chicken mixture in the center. Sprinkle some shredded cheese on top and roll the tortilla tightly. Place each rolled enchilada seam side down in the baking dish, repeating the process for all tortillas.
- Add sauce and cheese: Pour the remaining red enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle the rest of the shredded Monterey Jack cheese on top.
- Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Then remove the foil and bake for another 5-10 minutes until the cheese is bubbly and slightly golden brown.
- Rest and serve: Allow the enchiladas to rest for a few minutes after baking. Garnish with chopped cilantro and serve warm with sour cream on the side.
Notes
- Use rotisserie chicken for a quick shortcut or cook and shred your own chicken breasts or thighs.
- Adjust the spiciness of the enchilada sauce according to your taste preference, choosing mild or spicy.
- For a gluten-free option, substitute the flour tortillas with corn tortillas.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- Add finely chopped jalapeños into the chicken mixture if you desire extra heat.
- For a richer flavor, you can mix some sour cream into the chicken filling before rolling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: Chicken enchiladas, Mexican casserole, baked enchiladas, shredded chicken recipe, easy enchiladas
