Description
These Ultimate Quick and Easy Chicken Enchiladas are delicious and perfect for a weeknight dinner, featuring warm tortillas filled with shredded chicken and topped with cheese.
Ingredients
Scale
- 8 Corn or flour tortillas
- 2 cups Cooked shredded chicken (rotisserie is ideal)
- 1 can Enchilada sauce
- 1 cup Shredded cheddar or Monterey Jack cheese
- 1 Onion, chopped
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Garlic powder
- Sour cream (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté chopped onion in a skillet with oil over medium heat until softened.
- Mix shredded chicken, sautéed onion, cumin, chili powder, and garlic powder in a bowl.
- Warm corn tortillas in a skillet for easier rolling.
- Spoon the chicken mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.
- Pour enchilada sauce evenly over the rolled tortillas.
- Top with shredded cheese.
- Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Let them sit for a few minutes before serving and top with sour cream if desired.
Notes
Fresh ingredients elevate the flavor. Assemble ahead of time and store in the fridge until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 50mg