Description
A quick and easy chicken enchilada recipe featuring tender shredded chicken, enchilada sauce, and melted cheese, perfect for a weeknight dinner.
Ingredients
Units
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 small flour or corn tortillas
- 1/2 cup diced onion
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, heat olive oil and sauté onions until soft, about 3–4 minutes.
- Add shredded chicken, cumin, garlic powder, salt, and pepper. Stir to combine and cook for 2–3 minutes.
- Add 1/4 cup of enchilada sauce to the chicken mixture and stir well.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Fill each tortilla with about 1/4 cup of the chicken mixture and a sprinkle of cheese. Roll up and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro if desired and serve hot.
Notes
- You can use rotisserie chicken for convenience.
- Swap red enchilada sauce with green for a variation.
- Top with sour cream or avocado slices before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg