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Classic Chicken Enchiladas

Close-up of three delicious chicken enchiladas topped with melted cheese and fresh cilantro.
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Easy chicken enchiladas with seasoned shredded chicken and cheese, baked in a rich enchilada sauce.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (10 ounce) can red enchilada sauce
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 1/2 cups shredded cooked chicken
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 8 (6-inch) corn tortillas
  • 1/4 cup chopped fresh cilantro, for garnish
  • Sour cream, for serving
  • Optional: sliced black olives

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute more, stirring constantly, until fragrant.
  3. Stir in the enchilada sauce and diced green chilies. Bring to a simmer, then reduce heat and cook for 5 minutes. Remove from heat.
  4. In a medium bowl, combine the shredded chicken and 1/2 cup of the Monterey Jack cheese.
  5. Warm the tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by quickly frying them in a little oil.
  6. Spoon about 2 tablespoons of the chicken and cheese mixture into the center of each tortilla. Roll up the tortilla and place it seam-side down in a 9×13 inch baking dish. Repeat with the remaining tortillas.
  7. Pour the enchilada sauce mixture evenly over the rolled tortillas.
  8. Sprinkle the remaining 1/2 cup Monterey Jack cheese and the cheddar cheese over the top.
  9. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  10. Garnish with fresh cilantro and serve hot with sour cream and optional black olives.

Notes

  • For a richer sauce, you can add a tablespoon of tomato paste to the onion and garlic mixture.
  • If you prefer a spicier enchilada, add a pinch of cayenne pepper or a dash of hot sauce to the sauce mixture.
  • These enchiladas freeze well. Assemble them in a freezer-safe dish, cover tightly, and freeze. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.

Nutrition

Find it online: https://kitchenslang.com/chicken-enchiladas-recipe/