Description
A quick weeknight meal featuring shredded chicken, cheese, and a cozy enchilada sauce, wrapped in tortillas and baked to melty perfection.
Ingredients
Scale
- 2 cups shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup diced onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine shredded chicken, 1/2 cup of cheese, enchilada sauce, onions, garlic powder, cumin, salt, and pepper.
- Place a spoonful of the chicken mixture in each tortilla. Roll them up and place them seam-side down in a greased baking dish.
- Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro if desired and serve hot.
Notes
Use warm tortillas to prevent tearing. For a creamier filling, consider adding cream cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken enchiladas, quick meals, weeknight dinner