Chicken Enchiladas Recipe

Prepare ingredients

Finely chop the onion and mince the garlic. Drain and chop the canned green chiles. Shred the cooked chicken into bite-sized pieces if not already shredded.

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant. Stir in the ground cumin, chili powder, salt, and black pepper and cook 30 seconds to bloom the spices.

Add the shredded chicken and chopped green chiles to the skillet. Stir to combine and cook 2–3 minutes until heated through. Taste and adjust seasoning. Remove from heat and stir in chopped cilantro if using. Set filling aside.

If using store-bought enchilada sauce, warm it in a small saucepan over low heat and thin with up to 1/4 cup water or chicken broth if too thick. Keep warm. If making a quick homemade sauce, combine 2 cups tomato-based enchilada sauce with 1/4 cup chicken broth and a pinch of salt in the saucepan and simmer gently for 5 minutes.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

To prevent corn tortillas from cracking, warm them briefly: heat a small nonstick skillet over medium heat and brush each tortilla lightly with the 2 tablespoons vegetable oil (or dip in warm oil) and heat 20–30 seconds per side until pliable. Alternatively, wrap stack of tortillas in damp paper towels and microwave 30–45 seconds until soft.

Pour about 1/2 cup of the warmed enchilada sauce into the bottom of the prepared baking dish and spread into an even layer to prevent sticking.

Assemble enchiladas: Place a warmed tortilla on a flat surface, spoon about 1/4 cup of the chicken filling down the center, and sprinkle about 2 tablespoons shredded Monterey Jack over the filling. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling (should make about 12 enchiladas).

When all enchiladas are in the dish, pour remaining warm enchilada sauce evenly over the top, covering each tortilla. Sprinkle the remaining Monterey Jack cheese (reserve a small handful for garnish if desired) evenly over the sauced enchiladas.

Cover the dish loosely with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake an additional 5–7 minutes until cheese is fully melted and edges are bubbling and lightly browned.

Remove from oven and let rest 5 minutes before serving so sauce sets slightly.

Plate 2 enchiladas per serving (or divide evenly). Top each portion with a dollop of sour cream, a handful of shredded lettuce, and diced tomatoes. Garnish with cilantro and lime wedges if desired.

Serve hot with extra enchilada sauce on the side, and enjoy.