Description
Delicious chicken enchiladas made with tender cooked chicken and rich enchilada sauce, topped with cheese and baked to perfection.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1½ cups enchilada sauce (red or green)
- 1 cup shredded cheddar or Mexican-blend cheese
- ½ cup shredded mozzarella or Monterey Jack cheese
- ½ cup sour cream
- 1 small onion, finely diced
- 8 small flour or corn tortillas
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and black pepper, to taste
- Optional toppings: chopped cilantro, sliced green onions, extra sour cream
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion until soft.
- Add shredded chicken, cumin, chili powder, salt, and pepper. Stir well.
- Remove from heat and mix in sour cream and ½ cup enchilada sauce.
- Spoon chicken mixture into tortillas, sprinkle with some cheese, roll up, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake uncovered for 20–25 minutes, until bubbly and lightly golden.
- Garnish with cilantro or green onions before serving.
Notes
- For a spicier version, add diced jalapeños to the filling.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg