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Delicious Chicken Enchiladas

A flavorful dish featuring tender shredded chicken, zesty enchilada sauce, and melted cheese wrapped in soft flour tortillas.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 2 cups Cooked and shredded chicken Use rotisserie chicken for convenience or cook your own.
  • 1 can Red enchilada sauce 10 oz Adds a zesty kick; choose mild or spicy based on preference.
  • 2 cups Shredded Monterey Jack cheese Melts beautifully and adds creaminess.
  • 8 pieces Flour tortillas Soft and pliable for easy rolling.
  • 1 tablespoon Vegetable oil Used for sautéing onions and garlic.
  • 1 small Onion chopped Adds sweetness and depth to the filling.
  • 2 cloves Garlic minced Brings a wonderful aroma and flavor.
  • 1 teaspoon Cumin Adds warmth and earthiness.
  • 1 teaspoon Chili powder Gives a nice kick and enhances flavor.
  • to taste Salt and pepper Helps balance the flavors.
  • for garnish Chopped cilantro Adds a pop of color and freshness.
  • for serving Sour cream Adds creaminess and tang.

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

These enchiladas are versatile; feel free to customize with jalapeños for heat or substitute chicken with beans for a vegetarian option.