Chicken Enchiladas
Juicy shredded chicken wrapped in corn tortillas, smothered in enchilada sauce and melted cheese.
20 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 2 cups shredded cooked chicken
- 8 corn tortillas
- 2 cups enchilada sauce
- 1.5 cups shredded Monterey Jack cheese
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a bowl, mix shredded chicken with 1/2 cup enchilada sauce, cumin, garlic powder, salt, and pepper.
Heat oil in a skillet over medium heat. Briefly fry each tortilla for about 10 seconds per side to soften, then drain on paper towels.
Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the baking dish.
Pour remaining enchilada sauce over the rolled tortillas, making sure they're completely covered. Sprinkle cheese evenly on top.
Bake for 20-25 minutes until cheese is bubbly and slightly browned. Garnish with diced onion and cilantro before serving.
Chef's Tips
- Tortilla Tip: Warming tortillas makes them more pliable and less likely to crack when rolling.
- Sauce Options: Red or green enchilada sauce both work well - choose based on your heat preference.
- Cheese Variations: Try a blend of Monterey Jack and cheddar for extra flavor.
- Make Ahead: Assemble enchiladas up to a day in advance and refrigerate until ready to bake.
- Extra Toppings: Serve with sour cream, avocado slices, or pickled jalapeños for added flavor.
