Description
A delicious recipe for chicken enchiladas with a flavorful filling and topped with cheese.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 soft tortillas (corn or flour)
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional: chopped cilantro, jalapeños, lime wedges
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Sauté onions and garlic until soft; add shredded chicken, spices, and a splash of broth. Mix well.
- Warm tortillas to prevent cracking. Spoon chicken mixture and a little cheese onto each tortilla, roll, and place seam-side down in the dish.
- Pour remaining sauce over the rolled tortillas, then sprinkle generously with cheese.
- Bake for 20–25 minutes or until cheese is bubbly and lightly golden. Let rest 5 minutes before serving.
Notes
- Serving with chopped cilantro and lime wedges adds brightness to the dish.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg