Enchiladas de pollo con queso

Ingredientes

• 2 cups cooked and shredded chicken (rotisserie or cooked)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 can (10 oz) red enchilada sauce (mild or spicy)
• 2 cups shredded Monterey Jack cheese
• 8 flour tortillas
• 1 tablespoon vegetable oil
• Chopped cilantro, for garnish
• Sour cream, for serving

Preparación

1. 1

   Prepare the chicken: Boil or bake chicken until fully cooked and shred using two forks or your hands to create bite-sized pieces.

2. 2

   Sauté aromatics: Heat vegetable oil in a skillet over medium heat, then add chopped onion and minced garlic. Cook for 3-4 minutes until soft and fragrant.

3. 3

   Combine filling: Add shredded chicken to the skillet, season with cumin, chili powder, salt, and pepper. Stir and cook for 3-5 minutes to blend flavors.

4. 4

   Prepare baking dish: Pour a small amount of red enchilada sauce into the bottom of the baking dish to prevent sticking.

5. 5

   Assemble enchiladas: Lay a flour tortilla flat, place a generous spoonful of chicken mixture in the center, sprinkle with shredded cheese, then roll tightly. Place seam side down in the baking dish. Repeat with remaining tortillas.

6. 6

   Add sauce and cheese: Pour remaining enchilada sauce evenly over the rolled enchiladas and sprinkle the leftover shredded cheese on top.

7. 7

   Bake enchiladas: Cover dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove foil and continue baking for 5-10 minutes until cheese is bubbly and lightly golden.

8. 8

   Serve: Allow enchiladas to rest a few minutes, garnish with chopped cilantro, and serve with sour cream on the side.