Description
A quick and easy chicken enchiladas recipe packed with shredded chicken, cheese, and enchilada sauce. Perfect for busy weeknights!
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup diced onions (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the shredded chicken, half of the cheese, diced onions, garlic powder, cumin, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Fill each tortilla with a portion of the chicken mixture, roll up, and place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until bubbly.
- Garnish with fresh cilantro before serving.
Notes
For a more personalized touch, consider adding diced green chilies or substituting protein. Great to serve with salad or guacamole.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken enchiladas, quick dinner, easy recipe, comfort food, Mexican cuisine