Description
A quick and flavorful dish combining tender chicken, spices, cheese, and tortillas, perfect for busy nights or gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 tortillas
- 1/2 cup chopped onion
- 1/2 cup black beans (optional)
- 1/2 cup corn (optional)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft, stirring occasionally.
- Mix in the shredded chicken, cumin, garlic powder, salt, and pepper. Stir well to ensure everything is evenly combined.
- Add 1/2 cup of enchilada sauce, along with black beans and corn if using them. Stir everything together until well mixed.
- Warm the tortillas in a microwave or skillet until soft and pliable.
- Spoon the chicken mixture into each tortilla and roll them up tightly, placing seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle shredded cheese on top.
- Bake in the oven for 20-25 minutes, or until the cheese has melted and is bubbly.
- Serve hot and enjoy!
Notes
Feel free to customize with different veggies or cheese options.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg