Chicken Enchiladas
A comforting dish of chicken and cheese enveloped in tortillas, baked with enchilada sauce for a perfect weeknight meal.
Ingredients
Main Ingredients
- 1.5 cups cooked shredded chicken adds protein and texture
- 2 cups easy enchilada sauce, divided provides moisture and flavor
- 8 pieces corn or flour tortillas holds filling and adds structure
- 2.5 cups shredded Mexican-blend cheese, divided melts beautifully, enhances flavor
- Salt and black pepper, to taste brings out flavors
Optional Toppings
- diced onions adds crunch
- chopped cilantro adds freshness
- sour cream offers creaminess
- shredded lettuce adds crispness
- cotija cheese provides saltiness
Instructions
Preparation
- Preheat your oven as instructed in the recipe.
- In a bowl, combine cooked shredded chicken, half of the enchilada sauce, and some salt and black pepper. Mix well.
- If using corn tortillas, warm them briefly in the microwave or on a skillet.
Assembly
- Take one tortilla and spoon some of the chicken mixture into the center. Roll it up tightly and place it seam-side down in the baking dish.
- Repeat the process with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the top of the tortillas.
- Sprinkle the remaining shredded cheese evenly over the sauce.
Baking
- Cover the baking dish with aluminum foil and bake for the specified time.
- After the initial bake, remove the foil and continue baking until the cheese is bubbly and slightly golden.
Serving
- Allow the enchiladas to cool slightly before serving.
Notes
These enchiladas can be customized with various toppings or side dishes. Store leftovers in an airtight container for up to 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 20gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 4g
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