Description
A quick and easy recipe for chicken enchiladas packed with flavor and comfort, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup diced onion
- 1/2 cup chopped bell pepper
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Sour cream and cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, half of the cheese, diced onion, chopped bell pepper, cumin, chili powder, salt, and pepper. Mix well.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking.
- Take each tortilla and fill it with the chicken mixture. Roll it up tightly and place it seam-side down in the baking dish.
- Once all the tortillas are filled and placed in the dish, pour the remaining enchilada sauce over the top. Sprinkle the rest of the cheese evenly across the surface.
- Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is bubbly and golden.
- Serve warm, garnished with sour cream and fresh cilantro if desired.
Notes
For an extra touch of flavor, sauté the onions and bell peppers before adding them to the chicken mixture. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken enchiladas, quick meals, easy dinner, Mexican recipes