Cheesy Chicken Enchiladas
Classic Mexican dish featuring shredded chicken, spices, onions, and garlic, rolled in flour tortillas, smothered in red enchilada sauce, and baked with Monterey Jack cheese.
Ingredients
- 2 cups Shredded chicken cooked
- 1 can 10 oz Red enchilada sauce
- 2 cups Shredded Monterey Jack cheese
- 8 Flour tortillas
- 1 tbsp Vegetable oil
- 1 small Onion chopped
- 2 cloves Garlic minced
- 1 tsp Cumin
- 1 tsp Chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Sour cream for serving
Instructions
- Prepare the chicken by cooking and shredding it.
- Preheat oven to 375°F (190°C).
- Heat oil in a skillet. Sauté onion and garlic until soft (3-4 min).
- Add chicken, cumin, chili powder, salt, and pepper. Stir and cook (3-5 min).
- Pour a small amount of sauce into the bottom of the baking dish.
- Fill each tortilla with the chicken mixture and a sprinkle of cheese, then roll tightly. Place seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Cover with foil and bake for 20-25 minutes.
- Remove foil and bake for an additional 5-10 minutes until the cheese is bubbly.
- Rest for a few minutes before serving. Garnish with cilantro and sour cream.
Notes
Use rotisserie chicken to save prep time.
Adjust spice by selecting mild or spicy enchilada sauce.
Leftovers store well for up to 3 days.
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