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Amazing Chicken Enchiladas: Easy & Flavorful

Chicken Enchiladas
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A simple and delicious recipe for chicken enchiladas, featuring tender shredded chicken, a rich enchilada sauce, and melted Monterey Jack cheese, all wrapped in soft flour tortillas. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 cups Cooked and shredded chicken
  • 10 oz Red enchilada sauce
  • 2 cups Shredded Monterey Jack cheese
  • 1 small Onion, chopped
  • 2 cloves Garlic, minced
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder
  • Salt and pepper to taste
  • 8 pieces Flour tortillas
  • 1 tablespoon Vegetable oil
  • Chopped cilantro for garnish
  • Sour cream for serving

Instructions

  1. Cook chicken by boiling or baking until fully cooked through (about 20-30 minutes). Shred it and set aside.
  2. In a large skillet, heat vegetable oil over medium heat. Add onions and garlic, sauté for about 3-4 minutes until softened and fragrant.
  3. Add shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Cook for an additional 3-5 minutes until warmed through.
  4. Preheat oven to 375°F (190°C). Pour a small amount of enchilada sauce into the bottom of a 9×13-inch baking dish to prevent sticking.
  5. Assemble enchiladas by placing a generous portion of the chicken filling in the center of each tortilla, sprinkling with a little cheese, then rolling them up tightly and placing seam-side down in the baking dish.
  6. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle generously with the remaining Monterey Jack cheese.
  7. Cover the baking dish with aluminum foil and bake for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden brown.
  8. Let the chicken enchiladas rest for about 5 minutes before serving. Garnish with chopped cilantro and serve with a dollop of sour cream.

Notes

  • For a quicker meal, use rotisserie chicken.
  • Warm tortillas before rolling to prevent cracking.
  • Adjust spice level by choosing mild or spicy enchilada sauce and adding chili flakes if desired.
  • Enchiladas can be assembled up to 24 hours in advance and refrigerated. Add 5-10 minutes to baking time if baking from cold.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Freeze by wrapping individual enchiladas and storing in a freezer-safe bag for up to 3 months. Reheat from frozen by thawing overnight and baking or microwaving.
  • To make gluten-free, use gluten-free tortillas.

Nutrition

Find it online: https://quizsavor.com/chicken-enchiladas-easy-recipe/

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