Description
A quick and comforting baked enchilada dish made with tender shredded chicken, warm tortillas, bold enchilada sauce, and plenty of melty cheese—perfect for busy weeknights.
Ingredients
- 3 cups cooked chicken, shredded
- 8–10 flour or corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheddar or Mexican-blend cheese
- 1 small onion, finely chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp garlic powder
- 0.75 tsp salt
- 0.5 tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a skillet over medium heat and sauté the chopped onion until soft.
- Add shredded chicken, cumin, chili powder, garlic powder, salt, and black pepper. Stir until well combined and warmed through.
- Warm the tortillas briefly so they are pliable.
- Fill each tortilla with the chicken mixture and a small amount of cheese, then roll tightly.
- Place rolled tortillas seam-side down in the prepared baking dish.
- Pour enchilada sauce evenly over the enchiladas.
- Sprinkle remaining cheese on top.
- Bake for 25 minutes, or until hot, bubbly, and lightly golden.
Notes
- Rotisserie chicken works great for saving time.
- Add black beans or corn for extra texture.
- Use spicy enchilada sauce for more heat.
- If enchiladas seem dry when reheating, add extra sauce.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 5g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
