Description
Transform shredded chicken into cheesy, saucy enchiladas in just about half an hour. A comforting dish perfect for any occasion.
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 chopped onion (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (if desired)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the chicken, half of the cheese, enchilada sauce, onion (if using), garlic powder, cumin, salt, and pepper.
- Spoon a couple of tablespoons of the chicken mixture into each tortilla.
- Roll them up tightly and position them seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle on the rest of the cheese.
- Bake for 20-25 minutes, or until golden and bubbly.
- Garnish with chopped cilantro if you like, then serve hot.
Notes
For a more flavorful punch, consider sautéing your onions before adding them to the chicken mixture. You can also mix cheeses for added creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken enchiladas, quick dinner, Mexican recipe, easy enchiladas, comfort food