Description
Delicious and flavorful chicken enchiladas topped with a rich sauce and melted cheese.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 8 corn tortillas
- 1/2 cup chopped onions
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté onions until translucent.
- Add shredded chicken, cumin, chili powder, and salt; mix well and cook for 5 minutes.
- Warm the tortillas in a microwave or on a skillet to make them pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- Serve hot with sour cream on the side.
Notes
- For a spicier version, add jalapeños to the chicken mixture.
- Can substitute chicken with shredded beef or beans for a vegetarian option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchiladas, Mexican food, easy recipe, dinner