Description
A simple and fast recipe for chicken enchiladas, combining shredded chicken, cheese, and soft tortillas, all ready in under 30 minutes.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 small tortillas
- 1/2 cup diced onion (optional)
- 1/2 cup chopped cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken with half of the enchilada sauce, diced onion, and some salt and pepper.
- Spread a little enchilada sauce on the bottom of a baking dish.
- Take a tortilla, fill it with the chicken mixture, and roll it up tightly. Place it seam-side down in the baking dish.
- Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle the shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Garnish with chopped cilantro if desired and serve hot.
Notes
Use rotisserie chicken for a quicker option. Add beans or corn for extra flavor. Consider adding jalapeños for spice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg