Description

These tender and cheesy chicken enchiladas are a comforting and flavorful meal made with shredded chicken, Monterey Jack cheese, red enchilada sauce, and soft flour tortillas, baked to golden perfection. Perfect for weeknight dinners or meal prep.

Ingredients

2 cups cooked and shredded chicken (rotisserie chicken works great)

1 (10 oz) can red enchilada sauce (mild or spicy, per preference)

2 cups shredded Monterey Jack cheese

8 flour tortillas

1 tablespoon vegetable oil

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

Chopped fresh cilantro, for garnish

Sour cream, for serving

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Instructions

Preheat the oven to 375 °F (190 °C). Lightly coat the bottom of a baking dish with a small amount of enchilada sauce.
In a skillet over medium heat, heat the vegetable oil. Sauté the chopped onion and garlic until softened and fragrant, about 3–4 minutes.
Add the shredded chicken, cumin, chili powder, salt, and pepper. Cook for another 3–5 minutes, stirring to coat the chicken evenly with spices.
Take one tortilla at a time, add a spoonful of the chicken mixture and some shredded cheese. Roll it up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top.
Cover the dish with foil and bake for 20–25 minutes. Remove foil and bake for an additional 5–10 minutes until cheese is melted and bubbly.
Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and a dollop of sour cream.

Notes

Use rotisserie chicken to save prep time.

For a spicier version, use hot enchilada sauce or add jalapeños.

Corn tortillas and reduced-fat cheese can be used for a lighter version.

Make ahead and refrigerate unbaked enchiladas up to a day in advance.

Freeze baked or unbaked enchiladas for up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1/4 of recipe (2 enchiladas)
Calories: 400
Sugar: 3g
Sodium: 800mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 75mg