Description
These Chicken Enchiladas are a delicious and hearty Mexican dish made with tender shredded chicken, wrapped in tortillas, smothered in enchilada sauce, and topped with melted cheese.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 8 small flour or corn tortillas
- 1 tablespoon olive oil
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté onions until soft, about 3-4 minutes.
- Add shredded chicken, garlic powder, cumin, chili powder, salt, and pepper. Stir well and cook for 2 more minutes.
- Remove from heat and mix in 1/4 cup enchilada sauce and sour cream.
- Fill each tortilla with the chicken mixture and a sprinkle of both cheeses. Roll up and place seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.
- Cover with foil and bake for 20 minutes. Then remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.
- Garnish with chopped cilantro if desired and serve warm.
Notes
- You can substitute cooked turkey or rotisserie chicken.
- Use green enchilada sauce for a variation.
- Top with avocado, jalapeños, or sour cream for extra flavor.