Description
Juicy shredded chicken wrapped in warm tortillas and baked with a delicious red enchilada sauce and gooey melted cheese. These chicken enchiladas are easy to make and perfect for a comforting Mexican-inspired dinner.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 8 small corn tortillas (or flour tortillas, if preferred)
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1 small onion, finely chopped
- 1/2 cup sour cream (optional, for serving)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, heat the olive oil. Add the finely chopped onion and sauté for about 4-5 minutes until softened.
3. Stir in the cumin, chili powder, salt, and pepper. Add the shredded chicken and toss to coat evenly. Set aside.
4. Lightly warm each tortilla in a dry skillet or microwave for about 20 seconds until pliable.
5. Spread 1/2 cup of the red enchilada sauce in the bottom of a baking dish.
6. Spoon the seasoned chicken into each tortilla, roll tightly, and place seam-side down in the dish.
7. Pour the remaining enchilada sauce over the rolled tortillas, coating them well.
8. Sprinkle shredded cheese evenly over the top.
9. Bake for 20 minutes, or until the cheese is melted and bubbly.
10. Garnish with freshly chopped cilantro and serve with sour cream, if desired.
Notes
The enchilada sauce can be made from scratch for a more homemade touch, or you can use your favorite store-bought brand.
These enchiladas can be made ahead and stored in the refrigerator for up to 24 hours before baking.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg