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Chicken Enchiladas

Savor the Flavor: Easy Chicken Enchiladas You'll Love

Delicious Chicken Enchiladas featuring tender chicken, rich sauce, and gooey cheese—perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Chicken
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked and shredded chicken Consider using rotisserie chicken for a quicker meal.
  • 10 oz Red enchilada sauce Choose mild or spicy option based on preference.
  • 2 cups Shredded Monterey Jack cheese Melts beautifully.
  • 1 small Onion, chopped The fresher, the better!
  • 2 cloves Garlic, minced
  • 1 teaspoon Cumin For warmth and earthy notes.
  • 1 teaspoon Chili powder Contributes a kick.
  • Salt and pepper To taste.
For the Tortillas
  • 8 pieces Flour tortillas Opt for high-quality tortillas.
For Baking
  • 1 tablespoon Vegetable oil Ideal for sautéing.
  • Chopped cilantro For garnish.
  • Sour cream For serving.

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • oven

Method
 

Cooking Instructions
  1. Cook the chicken by boiling or baking until fully cooked through (about 20-30 minutes). Shred it and set aside.
  2. In a large skillet, heat vegetable oil over medium heat. Add onions and garlic, sauté for about 3-4 minutes.
  3. Add shredded chicken to skillet. Season with cumin, chili powder, salt, and pepper. Cook for an additional 3-5 minutes.
  4. Preheat oven to 375°F. Pour a small amount of enchilada sauce into a baking dish.
  5. Assemble enchiladas by placing filling in the center of each tortilla, rolling them up, and placing in the baking dish.
  6. Pour remaining sauce over the tortillas and sprinkle cheese on top.
  7. Cover with foil and bake for 20-25 minutes. Remove foil and bake until cheese is bubbly and golden.
  8. Let rest for 5 minutes. Garnish with cilantro and serve with sour cream.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 20IUVitamin C: 10mgCalcium: 15mgIron: 10mg

Notes

These enchiladas can be made ahead and stored in the fridge or freezer. Adjust baking times accordingly when reheating.

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