Chicken Enchiladas

Ingredients

• 3 cupcooked chicken breast, shredded$4.01
• 12 eachcorn tortillas$3.54
• 2 cupred enchilada sauce$1.46
• 2 cupMonterey Jack cheese, shredded$4.84
• 1 eachyellow onion, diced$0.76
• 0.5 cupsour cream$0.71
• 2 tbspvegetable oil$0.13
• 1 tspground cumin$0.10
• 1 tspkosher salt$0.02
• 0.25 cupfresh cilantro, chopped$0.43
• Total for 4 servings$16.00

Most of the cost is monterey jack cheese, shredded ($4.84) and cooked chicken breast, shredded ($4.01). With oil, spices and staples already at home, the shop drops to about $14.29. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Preheat the oven to 375°F (190°C). In a mixing bowl, combine the cooked chicken breast, half of the yellow onion, ground cumin, and kosher salt until evenly mixed.
2. Heat the vegetable oil in a skillet over medium heat. Fry each corn tortilla for 5 to 10 seconds per side until softened and pliable but not crisp, then transfer to a plate.
3. Spread 0.5 cup of the red enchilada sauce evenly across the bottom of a 9x13-inch baking dish. Divide the chicken mixture among the tortillas, roll them up tightly, and arrange them seam-side down in the dish.
4. Pour the remaining red enchilada sauce evenly over the rolled tortillas. Scatter the Monterey Jack cheese and the remaining yellow onion across the top.
5. Bake uncovered at 375°F (190°C) for 20 to 25 minutes, until the cheese is completely melted, bubbling around the edges, and the filling reaches an internal temperature of at least 165°F (74°C).
6. Let the enchiladas rest for 5 minutes. Garnish with the fresh cilantro and serve warm with dollops of sour cream.