Description
Simple and fun to make, classic chicken enchiladas are filled with shredded chicken, spices, and cheese, all wrapped in tortillas and topped with a flavorful enchilada sauce.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) red enchilada sauce
- 8 small flour tortillas
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add diced onion and cook until translucent.
- In a bowl, combine shredded chicken, 1/2 cup of enchilada sauce, cumin, salt, and pepper.
- Spoon the chicken mixture into each tortilla, sprinkle with cheese, then roll tightly.
- Place enchiladas seam-side down in a baking dish.
- Pour remaining enchilada sauce over the top and sprinkle with cheese.
- Bake for 20-25 minutes until heated through and cheese is melted.
- Serve with your choice of toppings.
Notes
Great as leftovers; refrigerate for up to 3 days or freeze for up to 3 months. Always ensure there is enough sauce to prevent dryness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg