Description
Tender chicken and gooey cheese wrapped in soft tortillas and smothered in zesty enchilada sauce.
Ingredients
Scale
- 2 cups shredded chicken
- 8 flour tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- 2 cups enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Sour cream (optional, for serving)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, half of the cheese, enchilada sauce, and spices.
- Spoon some of the chicken mixture into the center of each tortilla, roll tightly, and place seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Drizzle with sour cream if desired and serve with a salad or rice.
Notes
Use warm tortillas for easier rolling and avoid overstuffing them. Let enchiladas sit for a few minutes after baking for neater servings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg