Chicken Enchiladas
Loaded with juicy chicken, smothered in a rich enchilada sauce, and topped with gooey cheese, these chicken enchiladas are the perfect comfort food.
Equipment
- Baking Dish
- Skillet
Ingredients
Chicken Filling
- 2 cups shredded cooked chicken rotisserie chicken works well
- 1/2 cup diced onions
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp cumin powder
- 1 tsp chili powder
Enchilada Assembly
- 8-10 tortillas corn or flour
- 2 cups enchilada sauce
- 2 cups shredded cheese cheddar or Monterey Jack
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add garlic and onions, sauté until fragrant.
- Add shredded chicken, cumin, and chili powder. Stir well to coat chicken evenly.
- Warm tortillas slightly to make them pliable.
- Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over the rolled tortillas, making sure they are well covered.
- Sprinkle shredded cheese generously over the enchiladas.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with chopped cilantro, sour cream, and diced tomatoes before serving.
Notes
For a healthier version, use whole wheat tortillas and low-fat cheese. You can also add a dollop of Greek yogurt instead of sour cream.