Description

These Chicken Enchiladas are a delicious and satisfying Mexican-inspired dish made with shredded chicken, cheese, and a flavorful enchilada sauce, all wrapped in soft tortillas and baked until bubbly.

Ingredients

Units Scale

2 cups cooked, shredded chicken
1 1/2 cups shredded cheddar or Mexican blend cheese, divided
1 (10 oz) can red enchilada sauce
1/2 cup sour cream
1/2 cup chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
8 small flour or corn tortillas
Chopped fresh cilantro and diced avocado for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C).
In a large bowl, combine shredded chicken, 1/2 cup cheese, sour cream, chopped onion, cumin, garlic powder, salt, and pepper.
Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
Spoon about 1/4 cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.
Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until cheese is melted and bubbly.
Garnish with chopped cilantro and avocado if desired before serving.

Notes

Use rotisserie chicken to save prep time.
Substitute green enchilada sauce for a tangier flavor.
Can be assembled ahead and refrigerated until ready to bake.

Nutrition

Serving Size: 2 enchiladas
Calories: 430
Sugar: 4g
Sodium: 820mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 30g
Cholesterol: 85mg