Description
These quick and flavorful chicken enchiladas are perfect for busy weeknights, filled with tender chicken and smothered in enchilada sauce and melted cheese.
Ingredients
Scale
- 2 cups shredded chicken
- 1 cup cheese (cheddar or Monterey Jack)
- 1 can (10 oz) enchilada sauce
- 8 corn or flour tortillas
- 1/2 cup diced onions
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add diced onions and sauté until they become translucent.
- Stir in the shredded chicken, cumin, garlic powder, salt, and pepper. Cook until everything is heated through.
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Take each tortilla and fill it with the chicken mixture and a sprinkle of cheese. Roll them up and place them seam-side down in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
Consider garnishing with chopped cilantro, sour cream, or avocado slices. They can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken enchiladas, quick meal, comfort food, family dinner, Mexican cuisine