Description

These Chicken Enchiladas are a comforting dish featuring tender shredded chicken wrapped in warm tortillas and topped with zesty sauce and melty cheese. Ideal for weeknight dinners or festive gatherings, this recipe is easy to make and delivers irresistible flavors that everyone will love.

Ingredients

Scale

2 cups cooked and shredded chicken
1 can red enchilada sauce (10 oz)
2 cups shredded Monterey Jack cheese (divided)
8 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)
Chopped cilantro (for garnish)
Sour cream (for serving)

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Instructions

Preheat your oven to 375°F (190°C) and grease a baking dish.
Sauté chopped onions and minced garlic in vegetable oil for 3-4 minutes.
Add shredded chicken, cumin, chili powder, salt, and pepper; cook for an additional 3-5 minutes.
Pour a layer of enchilada sauce in the baking dish.
Fill tortillas with chicken mixture and cheese, roll them up, and place seam-side down in the dish.
Top with remaining enchilada sauce and cheese.
Cover with foil and bake for 20-25 minutes, then remove foil and bake for another 5-10 minutes until cheese is golden.
Let rest for 5 minutes, garnish with cilantro, and serve with sour cream.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze leftovers for up to 3 months for easy meal prep.
Reheat in a preheated oven at 350°F (175°C) for about 20 minutes.

Nutrition

Serving Size: 1 enchilada
Calories: 400
Sugar: 2g
Sodium: 800mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 25g
Cholesterol: 60mg