Description
A classic dish featuring rolled tortillas filled with chicken and topped with enchilada sauce and cheese.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup red enchilada sauce
- 1 cup grated cheese (cheddar or Monterey Jack)
- 8 corn tortillas
- 1/2 cup diced onion
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent.
- Stir in shredded chicken, cumin, garlic powder, salt, and pepper. Cook until heated through.
- Warm tortillas in a dry skillet to make them pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas, ensuring they are well coated.
- Sprinkle grated cheese on top.
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
- Serve with sour cream on the side.
Notes
- You can add black beans or corn to the chicken filling for extra texture.
- For a spicier version, include diced jalapeños in the filling.
- Garnish with fresh cilantro or avocado slices for presentation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken enchiladas, Mexican food, baked enchiladas, comfort food