Description
A fast and satisfying dinner featuring shredded chicken, gooey cheese, and warm tortillas, all smothered in enchilada sauce.
Ingredients
Scale
- 2 cups shredded cooked chicken (leftovers or rotisserie)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce (store-bought or homemade)
- 8 small flour or corn tortillas
- 1/2 cup diced onion (white or yellow)
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, half of the cheese, diced onion, cumin, salt, and pepper. Mix well.
- Spread a bit of enchilada sauce on the bottom of a baking dish to prevent sticking.
- Fill each tortilla with the chicken mixture, roll it up tightly, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top, then sprinkle with the rest of the cheese.
- Bake for about 20 minutes, or until the cheese is bubbling and golden.
- Garnish with chopped cilantro before serving hot.
Notes
For a healthier twist, swap regular tortillas for whole-wheat or low-carb options. You can also personalize the filling with beans or veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken enchiladas, quick recipes, comfort food, easy dinner, family meal