Classic Chicken Enchiladas

7 steps. Take it one step at a time.

1. 01

   Preheat oven to 375°F

   Preheat oven to 375°F (191°C). Lightly grease a 9x13 inch baking dish.

2. 02

   Heat vegetable oil

   Heat vegetable oil in a skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 1 more minute.

   5 min
3. 03

   Combine the shredded chicken, the sautéed onion and garlic mixture

   In a large bowl, combine the shredded chicken, the sautéed onion and garlic mixture, 1/2 cup (120ml) of the enchilada sauce, and a pinch of salt and pepper. Mix well.

4. 04

   Pour 1/2 cup of enchilada sauce

   Pour 1/2 cup (120ml) of enchilada sauce into the bottom of the prepared baking dish. To assemble, dip a corn tortilla into the remaining sauce to coat lightly, place a portion of the chicken filling in the center, roll up tightly, and place seam-side down in the dish.

5. 05

   Pour the remaining enchilada sauce

   Pour the remaining enchilada sauce over the rolled tortillas and sprinkle evenly with shredded Monterey Jack cheese.

6. 06

   Bake in the preheated oven

   Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly browned.

   20 min
7. 07

   Let rest for 5 minutes before serving

   Let rest for 5 minutes before serving. Garnish with fresh cilantro.

   5 min