Lemon Parm Chicken Skewers
Experience a delightful balance of spice and zest with these comforting Lemon Parm Chicken Skewers, perfect for a family meal or easy weeknight dinner.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced Use rotisserie or leftover chicken for ease.
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 cup enchilada sauce (red or green) Based on preference.
- 8 pieces flour or corn tortillas
- 1 1/2 cups shredded cheese blend (cheddar and Monterey Jack) Freshly shredded preferred for better melting.
- 1/4 cup fresh cilantro, chopped For garnish.
Instructions
Preparation
- Begin by heating a drizzle of oil in your skillet over medium heat. As the oil warms, add the diced onion and minced garlic to the pan. Sauté for about 3-4 minutes until the onion turns translucent and fragrant.
- Next, stir in the shredded chicken. Sprinkle in the cumin, chili powder, paprika, and a pinch of salt, mixing well to ensure that the spices coat the chicken evenly. Pour in enchilada sauce to keep the mixture juicy.
- Warm the tortillas in a dry skillet for about 30 seconds on each side or microwave them wrapped in a damp towel until soft.
Assembly
- Take a warmed tortilla and lay it flat. Spoon a generous portion of the chicken filling into the center, sprinkle with cheese, and roll tightly, placing seam-side down in a baking dish. Repeat with the remaining tortillas.
- Pour any remaining enchilada sauce over the filled tortillas and sprinkle reserved shredded cheese on top.
Baking
- Preheat the oven and bake until the cheese is melted and bubbling, creating a golden crust on top.
Notes
Warm tortillas properly to prevent tears when filling. Let the dish rest after baking to maintain shape when serving. Fresh cilantro adds a layer of flavor.