Description
Quick and easy chicken enchiladas packed with flavor, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked and shredded chicken (rotisserie chicken works perfectly!)
- 1 can red enchilada sauce (10 oz; choose mild or spicy)
- 2 cups shredded Monterey Jack cheese
- 8 pieces of flour tortillas
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- For garnish: chopped cilantro
- For serving: sour cream
Instructions
- Boil or bake the chicken until fully cooked, then shred using two forks or your hands.
- Heat oil in a skillet over medium heat. Add chopped onion and minced garlic, cooking for 3-4 minutes until soft and fragrant.
- Add shredded chicken to the skillet, seasoning with cumin, chili powder, salt, and pepper. Cook for another 3-5 minutes.
- Pour a small amount of enchilada sauce into the bottom of a baking dish.
- Place a spoonful of the chicken mixture in each tortilla, sprinkle with cheese, and roll tightly. Place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled enchiladas, sprinkle with cheese, and cover with foil. 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 golden.
- Allow the enchiladas to rest for a few minutes, then garnish with cilantro and serve with sour cream.
Notes
You can assemble the enchiladas in advance and store them in the fridge overnight. Bake directly from the refrigerator, adding extra baking time if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken enchiladas, easy enchiladas, Mexican recipes, comfort food, weeknight meals