Prep Time: About 20 minutes
Cook Time: Around 25 minutes
Total Time: Roughly 45 minutes
Servings: About 4 servings
Ingredients:
- 2 cups cooked and shredded chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce (red or green, your choice)
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- 8 small flour tortillas
- 2 cups shredded cheese (like cheddar or Mexican blend)
- Fresh cilantro or green onions for garnish (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- Sauté the aromatics: In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until it’s soft and translucent, about 3-4 minutes. Then add the minced garlic and cook for another minute until fragrant.
- Mix the filling: Stir in the shredded chicken, diced green chilies, cumin, chili powder, and a pinch of salt and pepper. Pour in about half of the enchilada sauce and stir to combine. Let it heat through for a couple of minutes, then remove from heat.
- Assemble the enchiladas: Lightly grease a baking dish. Take each tortilla, spoon some of the chicken mixture into the center, and sprinkle a bit of cheese on top. Roll them up and place them seam-side down in the baking dish.
- Add the sauce and cheese: Once all the enchiladas are arranged in the dish, pour the remaining enchilada sauce over the top and sprinkle the rest of the shredded cheese over everything.
- Bake: Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly and everything is heated through.
- Garnish and serve: Remove from the oven and let it cool for a minute or two. Garnish with fresh cilantro or green onions if you like, and enjoy your spicy chicken enchiladas!
- And there you go!