Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) enchilada sauce
- 8 corn or flour tortillas
- 1/2 cup chopped onion
- 1/2 cup diced bell pepper
- 1 teaspoon cumin
- Salt and pepper to taste
- Sour cream and cilantro for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix shredded chicken, half of the cheese, chopped onion, bell pepper, cumin, salt, and pepper.
- In a separate baking dish, spread a thin layer of enchilada sauce on the bottom.
- Fill each tortilla with the chicken mixture and roll them up. Place the filled tortillas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
- Bake for 20-25 minutes or until bubbly and cheese is melted.
- Serve warm with sour cream and cilantro if desired.
Notes
For a quicker option, use rotisserie chicken. Feel free to customize with extra veggies or spices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken enchiladas, quick dinner, easy recipe, Mexican food, family meal