Delicious Chicken Enchiladas (Print Version)
# Ingredients:
01 -
2 cups cooked and shredded chicken
02 -
1 can red enchilada sauce (10 oz)
03 -
2 cups shredded Monterey Jack cheese
04 -
8 pieces flour tortillas
05 -
1 tablespoon vegetable oil
06 -
1 small onion, chopped
07 -
2 cloves garlic, minced
08 -
1 teaspoon cumin
09 -
1 teaspoon chili powder
10 -
Salt and pepper to taste
11 -
Chopped cilantro for garnish
12 -
Sour cream for serving
# Instructions:
01 -
Boil or bake chicken until fully cooked, then shred using two forks or hands.
02 -
Heat a skillet over medium heat with vegetable oil. Sauté chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
03 -
Add shredded chicken to the skillet with onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for an additional 3-5 minutes.
04 -
Pour a small amount of red enchilada sauce into the baking dish to prevent sticking.
05 -
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 for all tortillas.
06 -
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
07 -
Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
08 -
Let enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
# Notes:
01 -
Customize with jalapeños for heat or substitute chicken with beans for a vegetarian option.