Description
A delicious dish of tender chicken wrapped in tortillas, smothered in cheese and enchilada sauce, then baked to perfection.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 10 corn tortillas
- 1 can (10 oz) enchilada sauce
- 1/2 cup diced onions
- 1/4 cup chopped cilantro
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the shredded chicken, half the cheese, onions, cilantro, cumin, chili powder, salt, and pepper.
- Warm the tortillas briefly to make them pliable.
- Fill each tortilla with the chicken mixture and roll tightly.
- Place the rolled enchiladas seam-side down in a baking dish.
- Pour the enchilada sauce evenly over the tortillas.
- Sprinkle the remaining cheese on top.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for a quicker meal.
- Substitute flour tortillas if preferred.
- Add jalapeños for extra spice.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican