Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese
- 1/2 cup diced onions
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a pan, heat olive oil and sauté onions until translucent.
- Add shredded chicken, cumin, chili powder, and half of the enchilada sauce. Mix well.
- Warm the corn tortillas in a skillet until pliable.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas in a baking dish seam-side down.
- Pour the remaining enchilada sauce over the top and sprinkle with cheese.
- Bake for 20 minutes until the cheese is melted and bubbly.
- Serve hot with sour cream on the side.
Notes
- You can use rotisserie chicken for convenience.
- Adjust spice levels to taste.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- 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: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchiladas, Mexican food, dinner recipe, easy enchiladas