Description
A satisfying and simple chicken enchilada recipe, perfect for a weeknight dinner, wrapped in corn tortillas and topped with cheese.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 corn tortillas
- 1/2 cup diced onion
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, 1/2 cup of the enchilada sauce, diced onion, chili powder, cumin, salt, and pepper. Mix well until all ingredients are incorporated.
- Warm the corn tortillas in a skillet or microwave until they are pliable.
- Spoon about 1/4 cup of the chicken mixture into each tortilla, then roll it up, placing it seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Use rotisserie chicken for convenience and adjust spice levels to your liking.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken enchiladas, quick recipe, weeknight dinner