Chicken Enchiladas
This easy Chicken Enchiladas recipe features seasoned shredded chicken, melty Monterey Jack cheese, and red enchilada sauce. A simple, make-ahead Tex-Mex favorite perfect for busy nights!
Ingredients
- 2 cups cooked and shredded chicken
- 1 can 10 oz red enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas
- 1 tbsp vegetable oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Sour cream for serving
Instructions
Preheat Oven:
- Preheat your oven to 375°F (190°C).
Sauté Aromatics:
- In a skillet, heat vegetable oil over medium heat. Add onion and garlic, and cook until softened and fragrant.
Season Chicken:
- Add shredded chicken, cumin, chili powder, salt, and pepper. Stir well and cook until heated through. Remove from heat.
Prepare Baking Dish:
- Pour a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish.
Assemble Enchiladas:
- Fill each tortilla with the chicken mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the dish.
Top & Bake:
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
Cover & Bake:
- Cover with foil and bake for 20–25 minutes. Remove foil and bake another 5–10 minutes, until cheese is golden and bubbly.
Serve:
- Garnish with chopped cilantro and serve with sour cream.
Notes
Use rotisserie chicken for an even faster meal.
Add diced green chilies or jalapeños for a spicy kick.
Swap in corn tortillas for a gluten-free version.