2 cups cooked, shredded chicken
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (10 oz) enchilada sauce
8 small flour tortillas
1/2 cup chopped onion
1 can (4 oz) chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh cilantro, for garnish (optional)
Directions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, chopped onion, green chilies, cumin, garlic powder, salt, and pepper.
Pour a small amount of the enchilada sauce into the bottom of a 9×13-inch glass baking dish, spreading it around to coat the bottom.
Warm the tortillas slightly in the microwave to make them pliable.
Spoon about 1/4 cup of the chicken mixture into each tortilla, roll them up, and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well covered.
Sprinkle the remaining cheddar and Monterey Jack cheeses over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the tortillas are lightly browned.
Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro if desired.
Variations & TipsFor a spicier version, add some diced jalapeños to the chicken mixture. If your family prefers a milder dish, you can use a mild enchilada sauce or omit the green chilies. For a vegetarian version, substitute the chicken with black beans or a mix of sautéed vegetables like bell peppers and zucchini. You can also try using corn tortillas for a different texture.
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