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Delicious Chicken Enchiladas Recipe

Delicious Chicken Enchiladas Recipe
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★★★★★

4.8 from 15 reviews

These delicious chicken enchiladas feature tender shredded chicken simmered with fragrant spices, wrapped in soft flour tortillas, and smothered in rich red enchilada sauce and melted Monterey Jack cheese. Baked to bubbly, golden perfection and garnished with fresh cilantro, they’re perfect for a comforting weeknight dinner or festive gathering.

Ingredients

Scale

Chicken Filling

  • 2 cups cooked and shredded chicken (rotisserie or homemade)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste

Enchiladas

  • 8 pieces flour tortillas
  • 1 can red enchilada sauce (10 oz)
  • 2 cups shredded Monterey Jack cheese

For Garnish and Serving

  • Chopped cilantro (for garnish)
  • Sour cream (for serving)

Instructions

  1. Prepare the Chicken: Boil, bake, or use rotisserie chicken until fully cooked. Shred the chicken using two forks or your hands to create bite-sized pieces.
  2. Sauté Aromatics: Heat vegetable oil in a skillet over medium heat. Add chopped onion and minced garlic, sautéing for 3-4 minutes until soft and fragrant.
  3. Mix the Filling: Add shredded chicken to the skillet with onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir well and cook for an additional 3-5 minutes to meld flavors.
  4. Prepare the Baking Dish: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
  5. Assemble Enchiladas: Lay a flour tortilla flat, spoon a generous amount of chicken mixture into its center, sprinkle with shredded Monterey Jack cheese, then roll the tortilla tightly. Place each rolled enchilada seam side down in the baking dish. Repeat until all tortillas are filled.
  6. Add Sauce and Cheese: Pour the remaining enchilada sauce generously over the rolled enchiladas, then sprinkle with the remaining shredded cheese evenly.
  7. Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and continue baking for an additional 5-10 minutes until the cheese is bubbly and slightly golden.
  8. Garnish and Serve: Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and accompany with sour cream on the side for added creaminess and tang.

Notes

  • For spicier enchiladas, use hot red enchilada sauce or add chopped jalapeños to the filling.
  • To make this recipe gluten-free, substitute flour tortillas with corn tortillas.
  • Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
  • If you prefer a milder flavor, reduce the amount of chili powder or omit it entirely.
  • Adding black beans or corn to the filling can increase fiber and texture variety.

Nutrition

Keywords: chicken enchiladas, easy enchilada recipe, Mexican chicken dinner, baked enchiladas, shredded chicken, Monterey Jack cheese, enchilada sauce

Find it online: https://platedandproud.com/delicious-chicken-enchiladas-recipe/