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Delicious Chicken Enchiladas

A warm, cheesy dinner that brings people to the table fast, filled with shredded chicken, cheese, and a tangy red sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Chicken Filling
  • 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.
  • 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 teaspoon Salt and pepper Helps balance the flavors.
  • for garnish Chopped cilantro Adds a pop of color and freshness.
Enchilada Assembly
  • 8 pieces Flour tortillas Soft and pliable for easy rolling.
  • 2 cups Shredded Monterey Jack cheese Melts beautifully and adds creaminess.
  • 1 tablespoon Vegetable oil Used for sautéing onions and garlic.
  • for serving Sour cream Adds creaminess and tang.

Method
 

Preparation
  1. Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
  2. 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.
  3. 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.
  4. Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
Assembly
  1. 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.
  2. Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
Baking
  1. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes.
  2. Remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
  3. Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.

Notes

For variations, consider adding black beans for more fiber, using green enchilada sauce for a tangy twist, or substituting chicken with roasted vegetables for a vegetarian option. Store and freeze leftovers for up to 3-4 days in the fridge or 2 months in the freezer.