Description
A quick and easy recipe for delicious chicken enchiladas that brings warmth and comfort to your table, perfect for busy weeknights.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup diced onions (optional)
- 1/2 cup sour cream (for serving, optional)
- Fresh cilantro (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, half of the cheese, and half of the enchilada sauce. Mix well.
- Warm the tortillas slightly in the microwave for about 15 seconds.
- Spoon some of the chicken mixture onto each tortilla, roll them tightly, and place seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
- Sprinkle the remaining cheese and diced onions (if using) over the enchiladas.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve warm, garnished with fresh cilantro and a dollop of sour cream if desired.
Notes
Customize the filling with black beans or corn. Adjust the spiciness with mild or spicy enchilada sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg