🛒Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 8 flour tortillas (8-inch size)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream (optional, for serving)
🔧Kitchen Tools Needed
- Large skillet
- 9x13-inch baking dish
- Foil
- Oven
📝Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
- 3
Add the shredded chicken, cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and cook for another 3–4 minutes.
- 4
Stir in half of the enchilada sauce and the diced green chilies. Mix well and remove from heat.
- 5
Spread a small amount of the remaining enchilada sauce over the bottom of a 9x13-inch baking dish.
- 6
Place about 1/4 cup of the chicken mixture onto each tortilla. Top with a sprinkle of cheddar and Monterey Jack cheese. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
- 7
Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle with the remaining shredded cheeses.
- 8
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
- 9
Garnish with chopped cilantro and serve hot with sour cream, if desired.
🥗Nutrition Information
⚡Calories per serving: 600
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas if you prefer, but they may require a bit more sauce to prevent them from drying out.
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas up to the baking step and refrigerate them for up to 24 hours before baking. Just add an extra 5–10 minutes to the cooking time if baking directly from the refrigerator.
