Description
Comforting chicken enchiladas filled with savory shredded chicken, wrapped in tangy sauce, and topped with gooey cheese. Perfect for cozy nights in.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (15 ounces) tomato-based enchilada sauce
- 1/2 cup sour cream or plain Greek yogurt
- 8 small flour or corn tortillas
- 2 cups shredded cheese
- 1/2 cup corn kernels
- 1/2 cup black beans, rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Gather all your ingredients, chopping the onion and mincing the garlic.
- Heat the olive oil in a skillet over medium heat.
- Mix in the minced garlic, ground cumin, and smoked paprika.
- Toss in the shredded chicken and half of the enchilada sauce.
- Slightly heat the tortillas to make them pliable.
- Spoon the chicken mixture onto each tortilla and roll them tightly.
- Cover the filled tortillas with the remaining enchilada sauce.
- Sprinkle shredded cheese evenly over the sauce.
- Preheat your oven to 350°F and bake for 20-25 minutes.
- Garnish with fresh cilantro and lime wedges before serving.
Notes
Use rotisserie chicken to save time. Customize with different fillings or spice levels.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg