Description
A quick and easy recipe for chicken enchiladas that is perfect for busy weeknights, made with shredded chicken, cheese, and enchilada sauce.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup diced onion
- 1/2 cup black beans (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, half of the cheese, diced onion, black beans (if using), and a pinch of salt and pepper.
- Spread a small amount of enchilada sauce at the bottom of a baking dish.
- Fill each tortilla with a portion of the chicken mixture, roll them up tightly, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the tortillas and sprinkle with the rest of the cheese.
- Bake in the preheated oven for about 25 minutes, or until the cheese is melted and bubbly.
- Serve warm, garnished with fresh cilantro if desired.
Notes
For added flavor, sauté diced onions before mixing. Experiment with different cheese types or fillings like shredded beef or vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: enchiladas, chicken, quick dinner, easy recipe, meal prep