Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 small tortillas
- 1/2 cup chopped onions (optional)
- 1/2 cup black beans (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add chopped onions and cook until translucent.
- In a large bowl, combine shredded chicken, half of the cheese, cooked onions, black beans (if using), and season with salt and pepper.
- Warm the tortillas slightly to make them more pliable.
- Spoon the chicken mixture onto each tortilla and roll them up.
- Place the rolled tortillas in a baking dish seam-side down.
- Pour the enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Serve hot and enjoy your delicious chicken enchiladas!
Notes
Serve hot with extra cheese, sour cream, or fresh cilantro. Pairs well with rice or salad. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken enchiladas, quick dinner, easy recipe, Mexican food, family meal