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Bobby Flay Chicken Enchiladas

Cumin and chili powder seasoned shredded chicken rolled in soft tortillas and baked under a dual cheddar and Monterey Jack cheese blend with rich enchilada sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican-American, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup cooked shredded chicken rotisserie chicken recommended
  • 1 tsp olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • salt and pepper to taste
  • 8 small tortillas flour or corn, warmed before rolling
  • 1 cup enchilada sauce red, mild or medium
  • 1 cup shredded cheddar cheese medium or sharp, freshly shredded preferred
  • 1 cup shredded Monterey Jack cheese freshly shredded preferred
  • fresh cilantro chopped, for garnish
  • sour cream or avocado slices optional, for serving

Equipment

  • large skillet
  • 9x13-inch baking dish
  • Microwave or dry pan for warming tortillas

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook 3 to 4 minutes until soft. Add minced garlic and cook 30 seconds until fragrant.
  3. Add chili powder and cumin to the skillet. Stir for 30 seconds to bloom spices in the oil. Add shredded chicken and toss to coat. Season with salt and pepper. Cook 2 to 3 minutes until heated through. Remove from heat.
  4. Warm tortillas wrapped in a damp paper towel in the microwave for 30 to 45 seconds, or in a dry pan for 20 seconds per side.
  5. Place a generous scoop of chicken filling in the center of each tortilla. Add a small pinch of cheese inside if desired. Roll firmly and place seam-side down in the baking dish.
  6. Pour enchilada sauce evenly over all the rolled tortillas, covering the ends as well as the centers.
  7. Scatter shredded cheddar and Monterey Jack evenly over the top.
  8. Bake for 20 to 25 minutes until cheese is melted, bubbly, and golden. Cover with foil for the first 15 minutes if cheese browns too quickly, then uncover for the final 8 to 10 minutes.
  9. Rest for 5 minutes before serving. Garnish with fresh cilantro and serve with sour cream and avocado.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Reheat covered at 350°F for 12 to 15 minutes with a spoonful of extra sauce on top. Freeze individually wrapped for up to 3 months. Make-ahead: Assemble up to 24 hours in advance and refrigerate before baking; add 5 to 10 extra minutes to bake time. Add diced jalapeños to the filling for heat. Ground turkey or beef can substitute for shredded chicken with the same seasoning and timing.