Description
Delicious shredded chicken enchiladas topped with cheese and sauce.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 8 corn tortillas
- 1/2 cup chopped onion
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a pan, heat olive oil and sauté the onions until soft.
- Add shredded chicken, cumin, garlic powder, and salt. Stir to combine.
- Warm tortillas in a microwave for 30 seconds.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas in a baking dish.
- Pour enchilada sauce over the top and sprinkle with cheese.
- Bake for 20 minutes until cheese is melted and bubbly.
- Serve with sour cream on the side.
Notes
- Use leftover chicken for quicker preparation.
- Adjust spice level by adding jalapeños.
- Can be made ahead and frozen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Shredded Chicken Enchiladas, Chicken Enchiladas, Mexican Recipes