Description
A delicious and easy-to-make dish featuring tender chicken wrapped in tortillas, topped with cheese and enchilada sauce, then baked to perfection.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 small flour tortillas
- 2 cups enchilada sauce
- 1 1/2 cups shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onions
- 1/4 cup chopped cilantro
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a pan, heat olive oil and sauté onions until soft. Add shredded chicken and season with salt and pepper. Mix well.
- Spread 1/2 cup of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and a sprinkle of cheese. Roll them up and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the rest of the cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Notes
- Use leftover rotisserie chicken for convenience.
- Customize with additional toppings like sour cream or guacamole.
- For a spicier version, add diced jalapeños to the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken enchiladas, Mexican food, baked chicken dish