Description
These quick chicken enchiladas are simple, cheesy, and perfect for busy weeknights or casual gatherings, coming together in under 40 minutes.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 small flour tortillas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- Chopped cilantro (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the shredded chicken, half of the cheese, garlic powder, cumin, salt, and pepper.
- Spread a little enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and roll them up. Place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the tortillas and sprinkle with the remaining cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro if desired and serve warm.
Notes
Storage: Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months. Warm tortillas briefly in the microwave or on a hot skillet to prevent tearing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg