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Chicken Enchiladas

Savor the Flavor: Easy Chicken Enchiladas Your Family Will Love

Delight in these easy Chicken Enchiladas, customizable, and a guaranteed crowd-pleaser.
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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked and Shredded Chicken Use rotisserie chicken for convenience.
  • 1 small Chopped Onion Shallots work for a milder flavor.
  • 2 cloves Minced Garlic Freshly minced delivers the best taste.
  • 1 teaspoon Cumin Swap for smoked paprika for a twist.
  • 1 teaspoon Chili Powder Adjust spiciness according to your preference.
  • Salt Season to taste.
  • Pepper Season to taste.
For the Tortillas
  • 8 tortillas Flour Tortillas For gluten-free option, choose corn tortillas.
For the Sauce
  • 10 oz Red Enchilada Sauce Select a mild or spicy version.
For the Topping
  • 2 cups Shredded Monterey Jack Cheese Can substitute with Cheddar or dairy-free cheese.
  • 1/4 cup Chopped Cilantro For garnish.
  • 1/2 cup Sour Cream Serve on the side for richness.

Equipment

  • skillet
  • Baking Dish
  • Forks

Method
 

Step-by-Step Instructions
  1. Boil or bake the chicken until fully cooked, about 15–20 minutes, then shred using two forks and let cool slightly.
  2. In a skillet, heat 1 tablespoon of vegetable oil over medium heat, add chopped onion and minced garlic, sauté for 3–4 minutes until translucent.
  3. Mix in the shredded chicken, cumin, chili powder, and season with salt and pepper. Cook for another 3–5 minutes.
  4. Preheat the oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Fill flour tortillas with chicken mixture, sprinkle with cheese, roll tightly, and place seam-side down.
  5. Pour remaining enchilada sauce over the tortillas and top with Monterey Jack cheese. Cover and bake for 20-25 minutes; then remove the foil and bake for an additional 5–10 minutes.
  6. Let rest for about 5 minutes, garnish with chopped cilantro, and serve with sour cream.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

These enchiladas can be made ahead and stored in the fridge for up to 24 hours before baking.

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