Chicken Enchiladas
A comforting and straightforward recipe for chicken enchiladas, perfect for busy weeknights or gatherings with friends.
Ingredients
Chicken Filling
- 3 cups shredded cooked chicken Rotisserie chicken works well.
- 1 cup shredded Mexican cheese blend Divided into uses.
- 1/2 cup red enchilada sauce For mixing with chicken filling.
- 1 teaspoon chili powder Adds flavor to the filling.
- 1/2 teaspoon cumin Adds flavor to the filling.
- 1/4 teaspoon garlic powder Adds flavor to the filling.
Tortillas
- 8 medium flour tortillas You can use corn tortillas for a gluten-free option.
Topping
- 1 can (15-ounce) red enchilada sauce Pour over the enchiladas before baking.
- 1 cup shredded Mexican cheese blend For topping the enchiladas.
Optional Toppings
- sour cream For serving.
- chopped fresh cilantro For serving.
- sliced avocado For serving.
- diced onions For serving.
Instructions
Preparation
- Preheat your oven to 350°F.
- In a mixing bowl, combine shredded cooked chicken, red enchilada sauce, chili powder, cumin, and garlic powder. Mix until incorporated.
- Take the tortillas and fill each with a portion of the chicken mixture, aiming for about 1/4 to 1/3 cup per tortilla.
- Roll each tortilla tightly around the chicken filling and place them seam-side down in a baking dish.
- Pour the remaining red enchilada sauce evenly over the enchiladas.
- Sprinkle the remaining shredded cheese over the enchiladas.
Baking
- Place the baking dish in the oven and bake for about 20-25 minutes, or until the cheese is bubbly and lightly golden.
Notes
Use warmed tortillas for easier rolling and don’t overload them with filling. Allow enchiladas to rest before serving.
Nutrition
Serving: 1gCalories: 370kcalCarbohydrates: 30gProtein: 20gFat: 22gSaturated Fat: 10gSodium: 740mgFiber: 2gSugar: 3g
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