Description
Classic chicken enchiladas with tender shredded chicken, cheese, and a flavorful sauce. Easy to make and perfect for dinner.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 small flour tortillas
- 1 can (10 oz) enchilada sauce
- 1/2 cup diced onions
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- Preheat oven to 375°F.
- Heat oil in a pan and sauté onions until soft. Add garlic, cumin, and chili powder. Cook for 1 minute.
- Mix in shredded chicken and 1/4 cup enchilada sauce. Stir well and remove from heat.
- Spoon chicken mixture into tortillas, roll them up, and place seam-side down in a baking dish.
- Pour remaining sauce over the enchiladas and top with shredded cheese.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Serve warm.
Notes
- Use leftover rotisserie chicken for convenience.
- For spicier enchiladas, add diced jalapeños to the filling.
- Corn tortillas can be used instead of flour tortillas.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: chicken enchiladas, Mexican food, easy dinner recipe