Looking for a quick and easy weeknight dinner that the whole family will love? Try this remix on the classic chicken enchiladas recipe. Packed with flavor and just the right amount of spice, these enchiladas are sure to become a new favorite in your household.
Ingredients
- 2 cups shredded cooked chicken
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 cup shredded Mexican blend cheese
- 1/2 cup chopped fresh cilantro
- 8 small flour tortillas
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, avocado, sliced jalapenos
Directions
- Preheat the oven to 350°F and grease a 9x13 inch baking dish.
- In a large bowl, combine shredded chicken, green chilies, 1/2 cup of cheese, cilantro, onion, garlic, cumin, chili powder, salt, and pepper.
- Warm the tortillas in the microwave for 30 seconds to make them easier to work with.
- Divide the chicken mixture evenly among the tortillas, roll them up, and place seam-side down in the prepared baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake for 25-30 minutes, until the cheese is melted and bubbly.
- Serve hot with your favorite toppings and enjoy!
