Description
These delicious chicken enchiladas are filled with tender shredded chicken and topped with a rich, flavorful sauce and melted cheese.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 8 small flour tortillas
- 1/2 cup chopped onion
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, 1/2 cup of the cheese, chopped onion, cumin, garlic powder, salt, and pepper.
- Spread 1/4 cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Fill each tortilla with a generous spoonful of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring they are well covered.
- Sprinkle the remaining cheese on top of the sauce.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro, if desired, and serve hot.
Notes
- For extra flavor, you can add black beans or corn to the chicken mixture.
- Feel free to use store-bought rotisserie chicken to save time.
- Top with sour cream, avocado, or jalapeños for added flavor.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 15
- Carbohydrates: 30
- Fiber: 2
- Protein: 25
Keywords: chicken enchiladas, easy chicken enchiladas, homemade enchiladas, Mexican chicken enchiladas, baked chicken enchiladas