Description
Chicken Enchiladas are a comforting Mexican-inspired dish made with shredded chicken, cheese, and enchilada sauce rolled in tortillas and baked until bubbly and golden.
Ingredients
Units
Scale
- 2 cups cooked, shredded chicken
- 2 cups shredded cheddar or Mexican blend cheese
- 1 can (10 oz) red enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup diced onion
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro and sour cream, for serving (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, 1 cup of cheese, diced onion, cumin, garlic powder, salt, and pepper.
- Spread a few tablespoons of enchilada sauce in the bottom of the prepared baking dish.
- Divide the chicken mixture evenly among tortillas. Roll up each tortilla and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
- Garnish with fresh cilantro and serve with sour cream if desired.
Notes
- Use rotisserie chicken for faster prep.
- Swap red enchilada sauce with green for a tangier flavor.
- Can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 460
- Sugar: 4g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 85mg