Epic Enchiladas
Recipe Information
Time
1 hour
Servings
6 People
Enchiladas have always been a family favorite in our household. The combination of tender, flavorful meat and melted cheese wrapped in a soft tortilla is simply irresistible. This recipe has been passed down through generations and has been perfected over time.
I remember my grandmother making these enchiladas for special occasions, filling the house with the aroma of spices and freshly baked tortillas. It was always a treat to gather around the table and enjoy her delicious creation.
Now, I'm excited to share this cherished family recipe with you. These Epic Enchiladas are perfect for dinner parties, potlucks, or just a cozy night in with your loved ones. Enjoy!
Ingredients
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 10 flour tortillas
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1 can (19 oz) red enchilada sauce
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, 1 cup of shredded cheese, chopped onion, and cilantro. Season with cumin, chili powder, salt, and pepper.
- Heat vegetable oil in a small skillet over medium heat. Fry each tortilla for about 5 seconds on each side to soften them. Drain on paper towels.
- Pour half of the enchilada sauce into a 9x13-inch baking dish.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the filled tortillas, covering them completely.
- Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let cool for 5 minutes before serving.
- Serve with a dollop of sour cream on top.
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