Easy Chicken Enchiladas
A great way to use leftover cooked chicken, this is a quick, crowd-pleasing meal for a weeknight dinner.
- 1 tablespoon oil Add to list
- 1/2 cup chopped onion Add to list
- 1 teaspoon minced garlic Add to list
- 1 teaspoon cumin Add to list
- 1/2 teaspoon coriander Add to list
- 3/4 pound cooked chicken, shredded Add to list
- 1 (6 to 8 ounce) package grated Mexican cheese, divided Add to list
- 1/4 cup chopped fresh cilantro, divided Add to list
- 1 (16-ounce) can enchilada sauce, divided Add to list
- 8 corn tortillas Add to list
Preheat oven to 350° F.
Heat oil in a sauté pan over medium heat. Cook onions until soft, about 5 minutes. Stir in garlic, cumin and coriander. Remove from heat and allow to cool slightly.
In a large bowl, combine onion mixture, shredded chicken, half the cheese and half the cilantro.
Pour enough enchilada sauce to coat the bottom of a 9- by 13-inch baking dish. Warm tortillas in the oven wrapped in foil until just pliable, 2 to 3 minutes.
To assemble: Lay a tortilla on a flat surface and add 1/4 to 1/2 cup chicken mixture in the center. Roll up and place seam-side down in the prepared baking dish. Continue until all the chicken mixture is used. Top with remaining enchilada sauce and sprinkle with cheese.
Bake until bubbly and the cheese is melted, 20 to 25 minutes. Top with remaining cilantro.
Recipe by, PCC Chef
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