Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 flour or corn tortillas
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Fresh cilantro, chopped (for garnish)
- Optional: sour cream, sliced jalapeños, chopped green onions
Instructions
- In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until fragrant and translucent. Stir in shredded chicken, cumin, and chili powder. Cook 2-3 minutes. Remove from heat.
- Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce in the bottom of a baking dish. Warm tortillas slightly. Place 2-3 tablespoons of chicken mixture in the center of each tortilla, sprinkle with cheese, roll tightly, and place seam-side down. Repeat with remaining tortillas.
- Pour remaining enchilada sauce over assembled tortillas. Sprinkle extra cheese, garnish with cilantro. Bake uncovered for 20-25 minutes until bubbly and golden. For extra crispness, broil 2-3 minutes.
Notes
- Use cooked, shredded chicken like rotisserie for quickest prep.
- Add toppings like jalapeños or green onions for extra flavor.
- Opt for homemade sauce or a quality store-bought version for best taste.
- Replace with low-fat cheese and whole wheat tortillas for a healthier version.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking and sautéing
- Cuisine: Mexican-inspired
- Diet: Options for Gluten-Free and Vegetarian
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg