Description
These delicious chicken enchiladas are a comforting Mexican main course featuring tender shredded chicken simmered with aromatic spices and red enchilada sauce, wrapped in warm flour tortillas, topped with melted Monterey Jack cheese, and baked to bubbly perfection. Garnished with fresh cilantro and served with tangy sour cream, this recipe is perfect for a cozy family dinner.
Ingredients
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
Assembly
- 1 can red enchilada sauce (10 oz), mild or spicy
- 8 pieces flour tortillas
- 2 cups shredded Monterey Jack cheese
Garnish and Serving
- Chopped cilantro, for garnish
- Sour cream, for serving
Instructions
- Prepare the Chicken: Boil or bake chicken until fully cooked, then shred it using two forks or your hands to create fine, tender pieces.
- Sauté Aromatics: Heat vegetable oil in a skillet over medium heat. Add chopped onion and minced garlic; sauté for 3-4 minutes until soft and fragrant.
- Combine Chicken and Spices: Add shredded chicken to the skillet with the onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir well and cook for an additional 3-5 minutes to meld the flavors.
- Prepare Baking Dish: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent the enchiladas from sticking.
- Assemble Enchiladas: Lay a flour tortilla flat and place a generous spoonful of the chicken mixture in the center. Sprinkle some shredded Monterey Jack cheese on top. Roll the tortilla tightly and place seam side down in the baking dish. Repeat with remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top for a cheesy crust.
- Bake: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden.
- Rest and Garnish: Allow the enchiladas to rest for a few minutes after baking. Garnish with chopped cilantro and serve with sour cream on the side.
Notes
- Customize heat by adding jalapeños or your preferred spicy peppers to the chicken filling.
- For a vegetarian version, substitute the chicken with cooked beans or sautéed vegetables.
- Use mild or spicy enchilada sauce based on your taste preference.
- Make ahead by assembling enchiladas and refrigerating before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
