Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Ingredients
- 2 cups cooked shredded chicken
- 8 small flour tortillas
- 1 cup grated Monterey Jack cheese
- 1 cup grated cheddar cheese
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 can 15 ounces enchilada sauce
- 1 can 4 ounces diced green chilies
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
Instructions
-
Preheat your oven to 375°F (190°C).
-
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become fragrant and the onion turns translucent.
-
Add the shredded chicken to the skillet and season with cumin, chili powder, dried oregano, salt, and pepper. Stir well to coat the chicken with the spices and cook for a few minutes until the chicken is heated through.
-
Pour half of the enchilada sauce into a shallow dish. Take one flour tortilla and dip it into the sauce to lightly coat both sides.
-
Place a portion of the chicken mixture onto the tortilla, sprinkle some grated Monterey Jack and cheddar cheese, and roll it tightly. Place the rolled enchilada in a greased baking dish. Repeat this process with the remaining tortillas.
-
Once all the tortillas are rolled and placed in the baking dish, pour the remaining enchilada sauce over the top, making sure to cover each enchilada.
-
Sprinkle the diced green chilies over the enchiladas, and then top with the remaining grated cheeses.
-
Cover the baking dish with foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
-
Once cooked, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with freshly chopped cilantro.
-
Serve the flavorful chicken enchiladas warm with your favorite toppings, such as sour cream, guacamole, or salsa.
