Ingredients:

  • 2 cups cooked, shredded chicken
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes, drained
  • 1/2 cup chicken broth
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground coriander
  • Salt to taste
  • 8-10 corn or flour tortillas
  • Additional shredded cheese for topping

Instructions:

  1. In a mixing bowl, combine shredded chicken, Monterey Jack cheese, chili powder, cumin, salt, and pepper. Mix well.
  2. Heat olive oil in a large skillet over medium heat. Sauté onions until translucent, about 5 minutes.
  3. Add garlic and sauté for another 1-2 minutes until fragrant. Stir in diced tomatoes, chicken broth, lime juice, cilantro, coriander, and salt. Bring to a simmer, then cook for 5-7 minutes until slightly thickened.
  4. Warm tortillas slightly to make them pliable. Spread a thin layer of the zesty sauce on the bottom of the baking dish.
  5. Place a portion of the chicken filling onto each tortilla, roll them up, and place seam-side down in the baking dish.
  6. Pour remaining zesty sauce over the rolled enchiladas, then sprinkle additional shredded cheese on top.
  7. Cover with aluminum foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove foil and bake for another 5-10 minutes until cheese is bubbly and golden.
  8. Let cool for a few minutes before slicing. Garnish with additional cilantro if desired and serve warm.