Description
A simple recipe for making satisfying chicken enchiladas.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 cups cooked, shredded chicken
- 1 (10 ounce) can red enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 8 flour tortillas (8-inch)
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in the shredded chicken, half of the enchilada sauce, chili powder, cumin, and salt into the skillet. Mix well.
- Warm the tortillas briefly in the microwave or a dry pan to make them pliable.
- Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Sprinkle a small amount of cheese over the filling.
- Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the sauce is hot.
Notes
- You can use rotisserie chicken for faster preparation.
- If you prefer, use corn tortillas instead of flour tortillas.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
- Cholesterol: 85
Keywords: Easy Chicken Enchiladas, chicken, enchiladas, Mexican food, quick dinner