Description
Discover how to make the best cheesy chicken enchiladas! This easy recipe combines tender chicken, melty cheese, and tangy sauce for a dish everyone will love.
Ingredients
Scale
-
- 2 cups shredded cooked chicken
- 1 ½ cups enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ¼ cup chopped fresh cilantro
- ½ cup sour cream (for serving)
- 1 avocado, sliced (for garnish)
- 1 jalapeño, sliced (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and garlic, and sauté until fragrant.
- Stir in shredded chicken, cumin, chili powder, salt, and black pepper. Cook for 2 minutes.
- Pour ½ cup of enchilada sauce into the skillet and stir to combine. Remove from heat.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Fill each tortilla with the chicken mixture and a sprinkle of Monterey Jack cheese. Roll up and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheddar cheese.
- Bake for 20-25 minutes, until the cheese is bubbly and slightly golden.
- Garnish with fresh cilantro, sour cream, avocado slices, and jalapeño. Serve hot.
- Prep Time: 15 min
- Cook Time: 25 min