Description
These chicken enchiladas are packed with flavorful shredded chicken, smothered in a rich enchilada sauce, and topped with melted cheese for a comforting Mexican-inspired dish.
Ingredients
Units
Scale
- 2 cups cooked shredded chicken
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 small flour or corn tortillas
- 1/2 cup chopped onion
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft, about 3-4 minutes.
- Add shredded chicken, garlic powder, cumin, salt, and pepper. Stir and cook for 2 minutes until well combined. Remove from heat.
- Spread 1/2 cup of enchilada sauce in the bottom of a 9×13 inch baking dish.
- Warm the tortillas slightly to make them pliable. Fill each with about 1/4 cup of chicken mixture and a sprinkle of both cheeses. Roll and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top.
- Bake for 20-25 minutes, until the cheese is bubbly and lightly golden.
- Garnish with chopped cilantro, if desired, and serve hot.
Notes
- You can use rotisserie chicken for quicker prep.
- Substitute cheese with dairy-free alternatives for a lactose-free version.
- Enchiladas can be made ahead and baked later.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg