Description
A quick and tasty recipe for Chicken Enchiladas that is perfect for any meal.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10 oz) enchilada sauce
- 1 cup sour cream
- 8 small flour tortillas
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (optional for garnish)
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, cumin, garlic powder, onion powder, salt, and black pepper. Mix well.
- Spread 1/2 cup of the enchilada sauce evenly on the bottom of a 9×13 inch baking dish.
- Take a tortilla, spoon about 1/4 cup of the chicken mixture into the center, roll it up tightly, and place seam-side down in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well coated.
- Sprinkle the remaining cheddar and Monterey Jack cheeses on top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for 5 minutes. Drizzle sour cream over the top and garnish with chopped cilantro, if desired.
Notes
- For a spicier kick, add diced jalapeños to the chicken mixture or use a spicy enchilada sauce.
- Substitute the chicken with black beans or sautéed vegetables for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg