Description
A comforting and delicious chicken enchilada recipe perfect for busy weeknights, featuring cheesy goodness wrapped in soft corn tortillas.
Ingredients
Scale
- 2 cups shredded chicken (rotisserie chicken works great)
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- 1 can enchilada sauce (red or green)
- 8 corn tortillas
- 1/2 cup chopped onions
- 1 teaspoon cumin
- Salt and pepper to taste
- Cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, half of the cheese, chopped onions, cumin, salt, and pepper. Mix well and set aside.
- Warm corn tortillas in a skillet for about 30 seconds on each side until pliable.
- Pour a small amount of enchilada sauce into the bottom of a baking dish to coat.
- Take one tortilla, fill it with the chicken mixture, and roll it up tightly. Place seam-side down in the dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the remaining cheese on top.
- Bake for 25 to 30 minutes until the cheese is melted and bubbly.
- Garnish with cilantro before serving, if desired.
Notes
Feel free to customize with seasonal vegetables or different proteins like shredded beef or black beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg