Description
These delicious chicken enchiladas are a flavorful and comforting Tex-Mex dish that is perfect for a family dinner or entertaining guests. Tender shredded chicken, melted cheese, and savory spices are rolled in soft flour tortillas, baked in a zesty enchilada sauce, and topped with fresh cilantro and creamy sour cream.
Ingredients
For the Chicken Filling:
- 2 cups Cooked and shredded chicken
- 1 tablespoon Vegetable oil
- 1 small Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- Salt and pepper, to taste
For the Enchiladas:
- 1 can Red enchilada sauce (10 oz)
- 2 cups Shredded Monterey Jack cheese
- 8 pieces Flour tortillas
- for garnish: Chopped cilantro
- for serving: Sour cream
Instructions
- Prepare the Chicken: Boil or bake the chicken until fully cooked, then shred it.
- Sauté Onion and Garlic: In a skillet, sauté onion and garlic in vegetable oil until soft.
- Cook the Chicken: Add the shredded chicken to the skillet with onions and garlic. Season with cumin, chili powder, salt, and pepper. Cook for a few minutes.
- Prepare the Enchiladas: Spread a little enchilada sauce in a baking dish. Fill each tortilla with chicken mixture, cheese, and roll tightly. Place in the dish.
- Bake: Pour remaining sauce over enchiladas, top with cheese, cover with foil, and bake at 375°F (190°C) for 20-25 minutes. Uncover and bake for another 5-10 minutes.
- Serve: Let the enchiladas rest, garnish with cilantro, and serve with sour cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
