Description
These Ultimate Quick and Easy Chicken Enchiladas are a flavorful and comforting meal.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 flour or corn tortillas
- 1 ½ cups enchilada sauce
- 2 cups shredded Monterey Jack or Mexican blend cheese
- ½ cup finely chopped onion (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon olive oil or nonstick spray
- ¼ cup chopped fresh cilantro (for garnish)
- ½ cup sour cream (for serving)
Instructions
- In a large bowl, combine the shredded cooked chicken with ½ cup of shredded cheese, 2 tablespoons of enchilada sauce, finely chopped onion if using, along with the ground cumin, chili powder, and garlic powder. Stir well to ensure all ingredients are evenly mixed.
- Take the flour or corn tortillas and warm them in the microwave for about 20-30 seconds or in a skillet over low heat.
- Spoon 2-3 tablespoons of the chicken mixture into the center of each warmed tortilla and roll tightly. Place seam-side down in a greased baking dish.
- Pour a thin layer of enchilada sauce on the bottom of the greased baking dish.
- Pour the remaining enchilada sauce generously over the top of the rolled tortillas.
- Sprinkle the rest of the shredded cheese on top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes.
- Let the enchiladas cool for about 5 minutes and garnish with chopped cilantro and a dollop of sour cream.
Notes
For a crispier enchilada, use a broiler for the last few minutes of baking. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 400 per serving
- Sodium: 750 mg
- Protein: 25 g