Description
These Chicken Enchiladas are a delicious and easy-to-make Mexican-inspired dish that is perfect for a cozy family dinner. Filled with tender shredded chicken, gooey cheese, and flavorful spices, these enchiladas are sure to be a crowd-pleaser.
Ingredients
Scale
For the filling:
- 3 cups cooked shredded chicken
- 2 cups shredded cheddar or Monterey Jack cheese
- 1/2 cup diced onion
- 1 can (4 ounces) diced green chiles (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
For assembly:
- 2 cups red enchilada sauce
- 8–10 flour or corn tortillas
- 2 tablespoons vegetable oil
For garnish:
- Chopped fresh cilantro
- Sliced green onions
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare filling: In a large bowl, mix shredded chicken, 1 cup of cheese, onion, green chiles, cumin, garlic powder, and salt.
- Assemble enchiladas: Lightly oil a 9×13-inch baking dish. Spread 1/2 cup of enchilada sauce on the bottom. Warm tortillas, fill each with chicken mixture, roll tightly, and place seam-side down in the dish.
- Bake: Pour remaining sauce over enchiladas, top with cheese. Cover with foil, bake for 20 minutes. Remove foil, bake for another 10 minutes until cheese is bubbly.
- Serve: Let rest for 5 minutes, garnish with cilantro and green onions. Serve hot.
Notes
- Serve with sour cream, guacamole, or fresh lime wedges.
- Enchiladas freeze well — assemble, cover tightly, and freeze before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 460
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 105mg
