Description
A simple and delicious chicken enchilada recipe made with shredded chicken, enchilada sauce, cheese, and tortillas, perfect for a quick weeknight dinner.
Ingredients
Units
Scale
- 2 cups cooked and shredded chicken
- 1 1/2 cups enchilada sauce
- 8 small flour or corn tortillas
- 2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup chopped onion (optional)
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil (for greasing the baking dish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- In a bowl, mix the shredded chicken, half of the enchilada sauce, 1 cup of cheese, cumin, garlic powder, salt, and pepper. Add onions and cilantro if using.
- Warm the tortillas slightly to make them more pliable.
- Fill each tortilla with about 1/4 cup of the chicken mixture, roll them up, and place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas.
- Sprinkle the remaining 1 cup of cheese evenly over the top.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
- Let cool for 5 minutes before serving. Garnish with extra cilantro, sour cream, or avocado if desired.
Notes
- You can use rotisserie chicken for convenience.
- Make it spicier by adding chopped jalapeños to the filling.
- This dish can be made ahead and baked just before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg