Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 8 corn tortillas
- 1/2 cup chopped onions
- 1/2 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, 1/2 cup of enchilada sauce, cumin, and chili powder.
- Warm the tortillas in a pan.
- Spoon the chicken mixture onto each tortilla and roll them up.
- Place the rolled tortillas in a baking dish.
- Pour the remaining enchilada sauce over the top.
- Sprinkle cheese and onions over the sauce.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Serve with sour cream on the side.
Notes
- You can use rotisserie chicken for convenience.
- Feel free to add beans or veggies to the filling.
- Adjust spice level by adding jalapenos or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Easy Chicken Enchiladas, Chicken Recipes, Mexican Food