Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 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)
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.