Description
Comforting enchiladas filled with tender shredded chicken, melty cheese, and savory seasonings wrapped in tortillas, all enveloped in rich enchilada sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 teaspoon olive oil
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 1 cup enchilada sauce
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 8 small flour or corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the diced onion in olive oil until translucent, then add minced garlic and cook for another minute.
- Add shredded chicken, enchilada sauce, chili powder, cumin, salt, and pepper. Mix well and heat through for about 5 minutes.
- Prepare the tortillas by warming them in a damp paper towel in the microwave for about 30 seconds.
- Fill each tortilla with the chicken mixture, sprinkle with cheese, fold, and place seam-side down in a baking dish.
- Roll the filled tortillas in the dish, pour remaining enchilada sauce on top, and sprinkle with leftover cheese.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Use rotisserie chicken for convenience, and experiment with different spices and cheeses to customize the flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg