Chicken Enchiladas
Delicious Chicken Enchiladas wrapped in tortillas with savory chicken, enchilada sauce, and melted cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None specified
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 8 flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup chopped onions
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Sour cream and cilantro for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Sauté the chopped onions in olive oil over medium heat for 3-5 minutes.
- Mix in the shredded chicken, cumin, salt, and pepper; cook for an additional 2-3 minutes.
- Assemble the tortillas by adding a spoonful of the chicken mixture and some cheese, then roll them up tightly.
- Organize the rolled tortillas seam-side down in a baking dish.
- Sauce and sprinkle the remaining cheese over the top.
- Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.
- Serve with sour cream and cilantro if desired.
Notes
Leftover enchiladas can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 2 months. Reheat in the oven or microwave.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Find it online: https://cookingwithmayaa.com/chicken-enchiladas-3/