Description
A comforting dish featuring shredded chicken wrapped in tortillas and topped with a rich enchilada sauce, perfect for weeknight dinners and gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 flour or corn tortillas
- 1 cup cheese (cheddar, Monterey Jack, or a blend)
- 2 cups enchilada sauce (homemade or store-bought)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Shred the cooked chicken and mix it with half of the enchilada sauce, onions, and spices in a bowl.
- Warm the tortillas in a dry skillet for about 30 seconds per side.
- Spoon a generous portion of the chicken mixture onto each tortilla, sprinkle with cheese, and roll them up tightly.
- Place the rolled enchiladas seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the rolled enchiladas, topping them with extra cheese.
- Bake uncovered for 25–30 minutes or until bubbly and golden.
- Once baked, remove from the oven, let it cool slightly, and garnish with fresh cilantro. Serve with lime wedges on the side.
Notes
For extra flavor, sauté the onions and garlic before adding to the chicken mixture. Ensure enough sauce is used to keep the tortillas moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken enchiladas, quick dinner, comfort food, Mexican recipe, easy recipe