Ingredients
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2 cups cooked chicken, shredded or diced
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1 small onion, diced
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2 cloves garlic, minced
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1 teaspoon cumin
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1 teaspoon chili powder
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1/2 teaspoon paprika
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Salt, to taste
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1/2 cup enchilada sauce (red or green)
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8 flour or corn tortillas
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1 1/2 cups shredded cheese blend (cheddar and Monterey Jack)
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Fresh cilantro, chopped
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Sour cream
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Sliced avocado
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Pickled jalapeños
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Oil, for sautéing
Instructions
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Preheat oven to 375°F (190°C).
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Heat oil in a skillet, then sauté onion and garlic until fragrant.
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Add chicken, cumin, chili powder, paprika, and salt. Mix well.
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Stir in a few spoonfuls of enchilada sauce and cook for 2–3 minutes.
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Warm tortillas to soften them.
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Fill each tortilla with chicken mixture and a bit of cheese.
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Roll tightly and place seam-side down in a greased baking dish.
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Pour remaining enchilada sauce evenly over the top.
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Sprinkle with cheese and bake for 20 minutes, until bubbly and golden.
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Garnish with cilantro, avocado slices, sour cream, and pickled jalapeños before serving.
Notes
You can substitute chicken with turkey or beef for variation. For extra creaminess, mix sour cream into the filling. Leftovers reheat beautifully, and the recipe can be doubled for large gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes