Description
Delicious and cheesy chicken enchiladas topped with a flavorful sauce and baked to perfection.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 8 corn tortillas
- 1/2 cup diced onion
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, half of the cheese, diced onion, cumin, garlic powder, salt, and pepper.
- Soften the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds.
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Take a tortilla and fill it with the chicken mixture, roll it up, and place it seam-side down in the baking dish.
- Repeat with remaining tortillas and chicken filling.
- Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with the remaining cheese.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.
- Serve hot, topped with sour cream and cilantro.
Notes
- Feel free to add black beans or corn to the chicken mixture for extra flavor.
- You can substitute shredded beef or cheese for the chicken if desired.
- For a spicier kick, add diced jalapeños to the filling.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 15
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
Keywords: chicken enchiladas, easy chicken enchiladas, cheesy enchiladas, Mexican chicken recipe, baked enchiladas