Description
These Chicken Enchiladas are a comforting and flavorful Mexican-inspired dish made with shredded chicken, cheese, and a rich enchilada sauce wrapped in soft tortillas and baked to perfection.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 cups cooked and shredded chicken (rotisserie works well)
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 2 cups shredded Mexican blend cheese, divided
- 8 small flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, heat olive oil and sauté the chopped onion until translucent, about 5 minutes.
- Add garlic, cumin, chili powder, salt, and pepper. Cook for another minute until fragrant.
- Stir in shredded chicken, sour cream, green chiles, and 1 cup of shredded cheese. Mix well and remove from heat.
- Spread 1/2 cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining 1 cup of cheese.
- Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- Use rotisserie chicken for quicker prep time.
- Add jalapeños for extra spice.
- Substitute flour tortillas with corn tortillas for a gluten-free option.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 390
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
