Enchiladas
Delicious homemade enchiladas filled with seasoned chicken, cheese, and topped with a rich enchilada sauce.
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Ingredients
Yields 4 servings
- (2 cups) cooked shredded chicken
- (1 cup) shredded cheddar cheese
- (1 cup) shredded Monterey Jack cheese
- (1 can) (10 oz) enchilada sauce
- (8) corn tortillas
- (1/2 cups) diced onion
- (1/2 cups) chopped cilantro
- (1 tablespoon) olive oil
- (1 teaspoon) ground cumin
- (1 teaspoon) chili powder
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
Instructions
- 1
Preheat the oven to 375°F (190 °C).
- 2
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup of diced onion and sauté until translucent, about 3-4 minutes.
- 3
Add 2 cups of cooked shredded chicken, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Mix well and cook for another 2-3 minutes until heated through.
- 4
Remove the skillet from heat and stir in 1/2 cup of chopped cilantro and 1/2 cup of shredded cheddar cheese, reserving the rest for topping.
- 5
In a separate pan, warm the 8 corn tortillas over medium heat for about 30 seconds on each side to make them pliable.
- 6
Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll them up, and place seam-side down in a greased 9x13 inch baking dish.
- 7
Once all tortillas are filled and in the dish, pour the can of enchilada sauce evenly over the top, then sprinkle with the remaining cheddar and Monterey Jack cheese.
- 8
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- 9
Remove from the oven and let cool for a few minutes before serving.
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