Delicious Chicken Enchiladas Flavor (Recipe for Printing)
Shredded chicken, zesty sauce, and gooey cheese wrapped in soft tortillas baked to golden perfection.
# What You Need:
→ Filling
01 -
2 cups cooked and shredded chicken breast
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 teaspoon ground cumin
05 -
1 teaspoon chili powder
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Assembly
08 -
8 flour tortillas (standard, 8-inch diameter)
09 -
1 can red enchilada sauce (10 ounces)
10 -
2 cups shredded Monterey Jack cheese
→ Cooking
11 -
1 tablespoon vegetable oil
# How to Make It:
01 -
Preheat oven to 375°F (190°C) and lightly grease a baking dish.
02 -
Boil or bake chicken breast until fully cooked, then shred using two forks or hands.
03 -
Heat vegetable oil in a large skillet over medium heat. Add chopped onion and minced garlic. Sauté until onion is translucent and mixture is fragrant, about 3-4 minutes.
04 -
Add shredded chicken to the skillet. Sprinkle with cumin, chili powder, salt, and black pepper. Cook for an additional 3-5 minutes, stirring to combine well.
05 -
Pour a thin layer of red enchilada sauce on the bottom of the baking dish to prevent sticking.
06 -
Place a flour tortilla on a flat surface. Spoon a portion of chicken mixture along the center, top with a little shredded cheese, then roll tightly. Arrange seam side down in the prepared baking dish. Repeat with remaining tortillas and filling.
07 -
Pour remaining enchilada sauce evenly over the filled tortillas and generously sprinkle the rest of the shredded cheese on top.
08 -
Cover the dish with foil. Bake in the preheated oven for 20-25 minutes. Remove foil and bake uncovered for 5-10 minutes until cheese is melted and lightly golden.
# Extra Tips:
01 -
For richer flavor, use freshly grated cheese and warm tortillas before rolling to prevent cracking.