Monterey Chicken Enchiladas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat oil over medium heat. Add onions and garlic and cook until softened.
• STEP 3.Add chicken, chili powder, cumin, salt, and pepper to the skillet. Cook until the chicken is cooked through.
• STEP 4.In a separate saucepan, heat enchilada sauce until warmed.
• STEP 5.Spread a small amount of enchilada sauce on the bottom of a baking dish.
• STEP 6.Place a spoonful of the chicken mixture onto each tortilla and roll up. Place the rolled tortillas in the baking dish.
• STEP 7.Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with Monterey Jack cheese.
• STEP 8.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• STEP 9.Serve the Monterey Chicken Enchiladas with sour cream, guacamole, and salsa.

Cooking Tips

• You can use store-bought enchilada sauce or make your own from scratch.
• Feel free to add additional toppings such as sliced black olives, diced tomatoes, or chopped cilantro.
• If you prefer a spicier version, you can add diced jalapenos or a sprinkle of cayenne pepper to the chicken filling.

Storage and Serving

• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the enchiladas in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the reheated enchiladas with a side of Mexican rice and refried beans.