Description
Delicious and filling chicken enchiladas perfect for busy weeknights, made quickly with leftovers or pantry staples.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or a blend)
- 1 can (15 oz) enchilada sauce
- 8 small flour or corn tortillas
- 1 cup black beans (optional)
- 1 cup corn (optional)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, half of the cheese, black beans, corn (if using), cumin, garlic powder, salt, and pepper.
- Spread a small amount of enchilada sauce in the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the remaining cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes, garnish with fresh cilantro, and serve with sour cream if desired.
Notes
Use rotisserie chicken for a quicker option. Try different cheeses like Monterey Jack or pepper jack for a spicier kick. Adjust the spices according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken enchiladas, quick recipe, easy dinner, Mexican food