Ingredients
Filling
- 2 cups Cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.)
- 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.)
- 1 tablespoon Vegetable oil (Used for sautéing onions and garlic.)
Sauce and Assembly
- 1 can Red enchilada sauce (10 oz) (Adds a zesty kick; choose mild or spicy based on preference.)
- 8 pieces Flour tortillas (Soft and pliable for easy rolling.)
- 2 cups Shredded Monterey Jack cheese (Melts beautifully and adds creaminess.)
Garnish and Serving
- Chopped cilantro (Adds a pop of color and freshness.)
- Sour cream (Adds creaminess and tang.)
Instructions
- Prepare the Chicken: Boil or bake the chicken until fully cooked. Once cooled enough to handle, shred the chicken using two forks or your hands to get tender strands perfect for the filling.
- Sauté Aromatics: Heat a skillet over medium heat and add vegetable oil. Add chopped onion and minced garlic and sauté for 3-4 minutes until soft and fragrant, developing sweetness and depth.
- Cook the Filling: Add shredded chicken to the skillet with onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir well and cook for an additional 3-5 minutes to combine flavors thoroughly.
- Prepare Baking Dish: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking and add flavor to the base of the enchiladas.
- Assemble Enchiladas: Take a flour tortilla and place a generous spoonful of the chicken mixture in the center. Sprinkle some shredded Monterey Jack cheese on top and roll the tortilla tightly. Place it seam side down in the prepared baking dish. Repeat until all tortillas are filled.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle the remaining shredded cheese on top.
- Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Then remove the foil and bake uncovered for an additional 5-10 minutes until the cheese is bubbly and slightly golden.
- Serve: Let the enchiladas rest for a few minutes. Garnish with chopped cilantro and serve with sour cream for added creaminess and tang.
Notes
- You can use rotisserie chicken to save time or prepare fresh chicken by boiling or baking.
- Adjust the spice level of the enchilada sauce based on your preference for mild or spicy.
- For a crispier top, broil the enchiladas for 1-2 minutes after baking until cheese is golden brown.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain texture.
- Substitute Monterey Jack with a blend of cheddar and mozzarella for a different cheese flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
