Description
Delicious and easy-to-make chicken enchiladas with warm tortillas, melted cheese, and flavorful enchilada sauce, perfect for any day of the week.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 1 ½ cups shredded cheddar or Monterey Jack cheese
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup chopped onions
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté chopped onions until soft and translucent.
- In a large bowl, mix shredded chicken, half of the cheese, sautéed onions, chili powder, cumin, and garlic powder.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Bake for about 20 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving and enjoy with your favorite garnishes.
Notes
For the best results, warm the tortillas before filling to prevent cracking. Customize your sauces and toppings for different flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg