Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 corn tortillas
- 1/2 cup chopped cilantro (optional)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook chicken breasts in a skillet over medium heat with olive oil until cooked through. Shred chicken with two forks.
- Step 2: In the same skillet, sauté chopped onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute more. Stir in the undrained Rotel.
- Step 3: Combine shredded chicken, Rotel mixture, and 1/2 cup of the enchilada sauce in a large bowl. Mix well.
- Step 4: Lightly coat the bottom of a 9×13 inch baking dish with remaining enchilada sauce. Fill each tortilla with about 1/3 cup of the chicken mixture and roll up tightly. Place seam-down in the prepared baking dish.
- Step 5: Pour remaining enchilada sauce evenly over the enchiladas. Sprinkle with cheddar and Monterey Jack cheese.
- Step 6: Bake for 20-25 minutes, or until cheese is melted and bubbly and the enchiladas are heated through. Garnish with chopped cilantro before serving (optional).
Notes
- Leftovers store beautifully in the refrigerator for up to 3 days; reheat individual enchiladas in the microwave for a quick and easy meal.
- For extra cheesy goodness, sprinkle a little extra Monterey Jack on top during the last 5 minutes of baking.
- Serve these enchiladas with a dollop of sour cream or guacamole for a cool and creamy counterpoint to the spicy filling.
- To prevent the tortillas from breaking, gently warm them in a dry skillet for a few seconds before filling; this makes them more pliable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American