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
- to taste Salt and pepper
- for garnish Chopped cilantro
- for serving Sour cream
Instructions
- Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
- Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
- Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
- Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
- Cover the dish with foil and 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 cheese is bubbly and slightly golden.
- Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
Notes
Use leftover chicken to save time and experiment with different kinds of cheese for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg