Description
Savor tender chicken nestled in warm corn tortillas, smothered in a vibrant green enchilada sauce and topped with melty Monterey Jack cheese and fresh cilantro. This zesty, aromatic dish is easy to prepare and perfect for cozy meals or gatherings, offering a burst of flavorful, spice-infused goodness.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 corn tortillas
- 2 cups green enchilada sauce (store-bought or homemade)
- 1 cup shredded Monterey Jack cheese
- 1 cup chopped fresh cilantro
- 1 cup diced onion
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté diced onion until translucent (5 minutes).
- In a bowl, mix shredded chicken, sautéed onions, cumin, garlic powder, ½ cup cilantro, salt, and pepper.
- Warm tortillas briefly in a dry skillet to soften.
- Place chicken mixture on each tortilla, roll tightly, and arrange seam-side down in a greased 9×13-inch baking dish.
- Pour green enchilada sauce over tortillas, ensuring even coverage.
- Sprinkle remaining Monterey Jack cheese over the top.
- Cover with foil and bake 20 minutes, then uncover and bake 10 more minutes until bubbly and golden.
- Garnish with remaining cilantro before serving.
Notes
- Rotisserie chicken streamlines prep time.
- Use dairy-free cheese for a plant-based adaptation (optional).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
Keywords: enchiladas, Mexican, chicken enchiladas, green sauce, corn tortillas, easy dinner, family recipe, cilantro