Description
A straightforward recipe for making classic chicken enchiladas with a red sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can red enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese
- 8 corn tortillas
- 1/2 cup water
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in enchilada sauce, chili powder, cumin, and salt. Bring to a simmer, then remove from heat.
- In a medium bowl, mix the shredded chicken with 1/2 cup of the enchilada sauce mixture.
- Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable.
- Dip each tortilla into the remaining enchilada sauce mixture to coat lightly.
- Fill each tortilla with a portion of the chicken mixture and roll it up. Place seam-side down in the prepared baking dish.
- Pour the remaining sauce over the rolled tortillas. Sprinkle the top evenly with Monterey Jack cheese.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.
Notes
- If your tortillas crack when rolling, warm them with a little water in the microwave for 30 seconds.
- You can use leftover rotisserie chicken for quick preparation.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 35
- Cholesterol: 90
Keywords: chicken, enchilada, Mexican, baked, cheese, red sauce