Ingredients
Scale
- 2 cups cooked and shredded chicken
- 1 can red enchilada sauce (10 oz)
- 2 cups shredded Monterey Jack cheese
- 8 pieces 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
Instructions
- Prepare the chicken. If using raw chicken, boil or bake it until fully cooked, then shred it.
- In a skillet over medium heat, add the vegetable oil and sauté the chopped onion and minced garlic until soft and fragrant for about 3-4 minutes.
- Stir in the shredded chicken, season with cumin, chili powder, salt, and pepper, and cook for another 3-5 minutes.
- Pour a small amount of enchilada sauce into the bottom of a baking dish.
- Take a tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with cheese, and roll it tightly. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with the remaining cheese.
- Cover the dish with foil and bake in a preheated oven at 375°F for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden.
- Let enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
Notes
These enchiladas can be made ahead of time and stored for later. You can also customize the filling with vegetables or change the meat as desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg