Ingredients
Scale
- 2 cups shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can enchilada sauce
- 8 flour tortillas
- 1/2 cup diced onions (optional)
- 1/2 cup sour cream (optional for serving)
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the shredded chicken, 1/2 cup of cheese, and half of the enchilada sauce. Mix until well blended.
- Take each tortilla and place a generous amount of the chicken mixture in the center. Roll them up tightly and place them seam side down in a baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, or until heated through and the cheese is bubbly.
- Serve with a dollop of sour cream and a sprinkle of cilantro if desired.
Notes
Consider using rotisserie chicken for a quicker option or gluten-free tortillas for dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg
Keywords: chicken enchiladas, quick dinner, easy recipe, Mexican food, comfort food