Chicken enchiladas are a delightful dish that brings a taste of Mexico right to your kitchen. This recipe is perfect for cozy family dinners or when you have friends over. The heart of this dish is the tender shredded chicken, wrapped in warm tortillas and smothered with a rich enchilada sauce. It’s a comforting meal that’s sure to bring everyone to the table with smiles.
These enchiladas pair beautifully with a side of Spanish rice or a fresh garden salad. You might also want to add a dollop of sour cream or a sprinkle of fresh cilantro on top for an extra burst of flavor. A side of refried beans or some roasted vegetables can also complement the dish nicely, making it a wholesome meal.
Oven Baked Chicken Enchiladas
Servings: 4
Ingredients
2 cups cooked, shredded chicken
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (10 oz) enchilada sauce
8 small flour tortillas
1/2 cup chopped onion
1 can (4 oz) chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh cilantro, for garnish (optional)
Directions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, chopped onion, green chilies, cumin, garlic powder, salt, and pepper.
Pour a small amount of the enchilada sauce into the bottom of a 9×13-inch glass baking dish, spreading it around to coat the bottom.
Warm the tortillas slightly in the microwave to make them pliable.
Spoon about 1/4 cup of the chicken mixture into each tortilla, roll them up, and place them seam-side down in the baking dish.
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