Description
A quick and easy recipe for chicken enchiladas that offers comforting flavor and can be on the table in a flash.
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 chopped onion (optional)
- 1/2 cup sour cream (for serving, optional)
- Chopped cilantro (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken with half the enchilada sauce and the optional chopped onion.
- Take each tortilla and spoon a portion of the chicken mixture onto it. Roll it up and place the seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the shredded cheese.
- Bake in the oven for 25 to 30 minutes, or until the cheese is bubbly and golden.
- Serve warm with a dollop of sour cream and a sprinkle of chopped cilantro.
Notes
Great for using up leftover chicken. Feel free to customize with different ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg