Description
Easy Chicken Enchiladas made with seasoned shredded chicken, red enchilada sauce, and melted cheese baked until bubbly.
Ingredients
Scale
- 2 cups cooked and shredded chicken
- 1 can (10 oz) red enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- Black pepper to taste
- Chopped cilantro for garnish
- Sour cream for serving
Instructions
- Preheat the oven to 375°F.
- Heat oil in a skillet and cook onion until soft, then add garlic.
- Add shredded chicken, cumin, chili powder, salt, and pepper and heat through.
- Spread a thin layer of enchilada sauce in a baking dish.
- Fill tortillas with chicken and cheese, roll, and place seam-side down.
- Pour remaining sauce over enchiladas and top with cheese.
- Cover with foil and bake for 20–25 minutes.
- Uncover and bake 5–10 minutes until lightly browned.
- Garnish with cilantro and serve with sour cream.
Notes
- Warm tortillas before filling for easier rolling.
- Do not overfill tortillas to prevent splitting.
- Add extra sauce when reheating leftovers if needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 294
- Sugar: 3g
- Sodium: 529mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0.01g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 34mg