Delicious Chicken Enchiladas Recipe
These delicious chicken enchiladas are a flavorful and easy-to-make Mexican-inspired dish featuring shredded chicken, zesty red enchilada sauce, and melted Monterey Jack cheese wrapped in soft flour tortillas. Perfect for a satisfying family dinner, they are baked to bubbly perfection and garnished with fresh cilantro and creamy sour cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 enchiladas (serves 4-6) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
Main Ingredients
- 2 cups Cooked and shredded chicken
- 1 can (10 oz) Red enchilada sauce
- 2 cups Shredded Monterey Jack cheese
- 8 Flour tortillas
For Cooking and Sautéing
- 1 tablespoon Vegetable oil
- 1 small Onion, chopped
- 2 cloves Garlic, minced
Spices and Seasoning
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- Salt and pepper, to taste
For Garnish and Serving
- Chopped cilantro, for garnish
- Sour cream, for serving
Instructions
- Prepare the chicken: Boil or bake the chicken until fully cooked. Shred the cooked chicken using two forks or your hands until it is finely pulled apart.
- Sauté onions and garlic: Heat vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until soft and fragrant.
- Combine chicken with spices: Add the shredded chicken to the skillet with the onion and garlic. Season with cumin, chili powder, salt, and pepper. Stir well and cook for an additional 3-5 minutes to allow flavors to meld.
- Prepare baking dish: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Assemble enchiladas: Place a generous spoonful of the chicken mixture in the center of each flour tortilla. Sprinkle with shredded Monterey Jack cheese, then roll the tortilla tightly. Place each rolled enchilada seam side down in the baking dish. Repeat for all tortillas.
- Add sauce and cheese: Pour the remaining red enchilada sauce evenly over the rolled enchiladas. Sprinkle the rest of the shredded cheese on top.
- Bake enchiladas: Cover the baking dish with foil and bake at 375°F (190°C) for 20-25 minutes. Remove the foil and bake an additional 5-10 minutes until the cheese is bubbly and slightly golden.
- Garnish and serve: Let the enchiladas rest for a few minutes after baking. Garnish with chopped cilantro and serve with sour cream on the side for added creaminess and tang.
Notes
- Use rotisserie chicken for an easy shortcut to save time.
- Adjust the level of heat by choosing mild or spicy enchilada sauce.
- Soft flour tortillas work best to easily roll without cracking.
- Letting the enchiladas rest before serving helps the filling set for neater slices.
- Additional toppings like sliced jalapeños or diced avocado can enhance the dish.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken enchiladas, Mexican cuisine, baked enchiladas, shredded chicken recipe, easy dinner, Mexican dinner, cheesy enchiladas
Find it online: https://amayaharis.com/delicious-chicken-enchiladas-recipe/
