Leftover Remix: Cheesy Chicken Enchiladas

local_grocery_store Ingredients

• 2 cups cooked chicken, shredded, cups (leftover rotisserie chicken works great!)
• 1 cup shredded cheddar cheese, cup
• 1 cup shredded Monterey Jack cheese, cup
• 1/2 cup diced onion, cup
• 1/4 cup chopped fresh cilantro, cup
• 1 can (10 ounces) red enchilada sauce, can
• 8 small flour tortillas, small
• 1 tablespoon olive oil, tablespoon
• 1/2 teaspoon cumin, teaspoon
• 1/2 teaspoon chili powder, teaspoon
• Salt and pepper to taste

restaurant_menu Method

1. 1.Preheat your oven to 375°F (190°C).
2. 2.In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
3. 3.Add the shredded chicken, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for another 2 minutes.
4. 4.Remove the skillet from the heat and stir in half of the cheddar cheese, half of the Monterey Jack cheese, and the chopped cilantro.
5. 5.Pour half of the enchilada sauce into the bottom of a baking dish.
6. 6.To assemble the enchiladas, spoon the chicken mixture onto each tortilla, roll it up tightly, and place it seam-side down in the baking dish.
7. 7.Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.
8. 8.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. 9.Garnish with additional cilantro, if desired, and serve hot.

lightbulb_outline Tips

• chevron_rightFeel free to customize your enchiladas with your favorite toppings like sour cream, guacamole, or salsa.
• chevron_rightIf you prefer spicier enchiladas, add some diced jalapeños or a sprinkle of cayenne pepper to the chicken mixture.
• chevron_rightServe the enchiladas with a side of Mexican rice and refried beans for a complete meal.