Description
Delightful baked enchiladas filled with tender chicken, zesty enchilada sauce, and melted cheese, perfect for family dinners or potluck parties.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 small flour or corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onions (optional)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and add onions. Cook until soft.
- In a bowl, combine shredded chicken, 1 cup of enchilada sauce, garlic powder, cumin, salt, and pepper.
- Place a generous amount of the chicken mixture in each tortilla, roll them up, and place seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle shredded cheese on top.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Serve hot, garnished with fresh cilantro or lime if desired.
Notes
Use rotisserie chicken to save time. Don’t overfill the tortillas to avoid bursting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg