Ingredients
Scale
- 2 cups cooked and shredded chicken (chicken works perfectly)
- 10 large flour or corn tortillas
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Fresh cilantro for garnish (optional)
- Sour cream or Mexican crema (for serving)
Instructions
- In a skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until fragrant and translucent. Add shredded chicken, cumin, chili powder, and a splash of enchilada sauce. Stir well and cook for 2-3 minutes to meld flavors.
- Preheat oven to 375°F (190°C). Lightly grease a baking dish. Spread a thin layer of enchilada sauce on the bottom. Warm tortillas to make rolling easier. Spoon chicken mixture onto each, sprinkle with cheese, and roll tightly. Place seam-side down in the dish. Pour remaining sauce over and sprinkle additional cheese.
- Bake in the oven for 20-25 minutes until cheese is bubbly and golden. Garnish with fresh cilantro if desired.
Notes
- For a spicy kick, add chopped jalapeños or hot sauce to the filling.
- Mix in sour cream for a creamier sauce.
- Use freshly shredded cheese for better melting and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
- Diet: Gluten-Free (with gluten-free tortillas)
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg