Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 8 corn tortillas
- 1/2 cup diced onions
- 1/2 cup sour cream
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a pan over medium heat.
- Sauté onions until soft.
- Add shredded chicken and half of the enchilada sauce to the pan.
- Warm tortillas in a microwave for 30 seconds.
- Fill each tortilla with chicken mixture and roll tightly.
- Place rolled tortillas in a baking dish.
- Pour remaining enchilada sauce over the top.
- Sprinkle shredded cheese on top.
- Bake for 20 minutes until cheese is melted.
- Serve with sour cream.
Notes
- Use rotisserie chicken for quicker preparation.
- Add jalapeños for extra heat.
- Top with fresh cilantro for garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchiladas, Mexican food, easy dinner