Description
A simple and flavorful chicken enchilada recipe made with shredded chicken, enchilada sauce, and cheese, perfect for a quick and satisfying meal.
Ingredients
Units
Scale
- 2 cups cooked shredded chicken
- 1 1/2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 8 small flour tortillas
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix shredded chicken, 1/2 cup enchilada sauce, diced onions, garlic powder, cumin, and black pepper.
- Spoon about 1/4 cup of the chicken mixture into each tortilla and roll up tightly.
- Spread 1/2 cup enchilada sauce in the bottom of a 9×13 inch baking dish.
- Place the rolled tortillas seam-side down in the dish.
- Pour the remaining enchilada sauce over the top of the enchiladas.
- Sprinkle the cheddar and Monterey Jack cheeses evenly over the enchiladas.
- Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro if desired before serving.
Notes
- You can use rotisserie chicken for a quick shortcut.
- For spicier enchiladas, use hot enchilada sauce or add chopped jalapeños.
- Serve with sour cream, guacamole, or a side salad.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 430
- Sugar: 4g
- Sodium: 790mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg