Description
These Easy Chicken Enchiladas are a delicious and comforting meal that the whole family will love. Made with tender shredded chicken, flavorful spices, and gooey cheese, these enchiladas are sure to become a new favorite in your dinner rotation.
Ingredients
Scale
For the Chicken Filling:
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10-ounce) can red enchilada sauce
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Mexican blend cheese, divided
For Assembly:
- 8 small flour tortillas
- Chopped cilantro and diced green onions, for garnish
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C).
- Prepare the Chicken Filling: In a skillet, heat olive oil over medium heat. Sauté onion until softened, then add garlic and cook briefly. Add chicken, enchilada sauce, sour cream, cumin, chili powder, salt, and pepper. Cook until warmed through, then stir in 1 cup of cheese.
- Assemble the Enchiladas: Grease a 9×13-inch baking dish. Spread some enchilada sauce on the bottom. Fill each tortilla with the chicken mixture, roll up, and place in the dish. Pour remaining sauce over the top, sprinkle with cheese, cover with foil, and bake.
- Bake: Bake covered for 20 minutes, then uncover and bake for an additional 10 minutes until cheese is melted and bubbly.
- Serve: Garnish with cilantro and green onions before serving.
Notes
- Use rotisserie chicken for quick prep.
- Try green enchilada sauce or corn tortillas for a different twist.
- Enhance the filling with black beans or corn if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 4g
- Sodium: 790mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 85mg
