Enchiladas Recipe

Cook aromatics

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Season filling

Stir in ground cumin, chili powder, salt, and black pepper. Cook 30 seconds to bloom the spices.

Add shredded chicken to the skillet and toss to combine, about 2–3 minutes, so the chicken heats through and picks up the aromatics and spices. Remove from heat and stir in chopped cilantro. Taste and adjust salt if needed. Keep warm.

Prepare tortillas

Preheat oven to 375°F (190°C). Warm 1/4 cup neutral oil in a large skillet over medium-high heat. Fry each corn tortilla for about 10–15 seconds per side just until pliable but not crisp, 6–8 tortillas at a time. Transfer to a plate lined with paper towels to drain. Alternatively, lightly warm tortillas in a dry skillet or microwave wrapped in a damp towel to make them pliable.

Fill tortillas

Spoon about 1/4 cup of the warm chicken filling and a small sprinkle (about 1–2 tablespoons) of shredded Monterey Jack into the center of each tortilla. Roll tightly and place seam-side down in a 9x13-inch baking dish lightly spread with 1/2 cup of the enchilada sauce to prevent sticking. Repeat with remaining tortillas and filling, arranging enchiladas in a single layer (12 enchiladas total).

Top with sauce and cheese

Pour the remaining enchilada salsa evenly over the assembled enchiladas, making sure each is well coated. Sprinkle the top with the remaining shredded cheese (about 1/2–1 cup) so it melts and browns lightly.

Bake uncovered in the preheated oven for 15–20 minutes, until cheese is melted and sauce is bubbling. If you like a browned top, broil for 1–2 minutes watching carefully.

Prepare crema

If using Mexican crema, thin it slightly with 1–2 teaspoons of water or milk and season to taste with a pinch of salt and a squeeze of lime if desired. Transfer to a squeeze bottle or small bowl for drizzling.

When enchiladas come out of the oven, let rest 3–5 minutes. Drizzle crema over each portion, sprinkle with crumbled Cotija, diced onion (if using) and fresh cilantro leaves. Serve with lime wedges and extra red or green salsa on the side.