Chicken Enchiladas: 7 Steps to Irresistible Comfort Food
A delicious and satisfying Chicken Enchiladas recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheese
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 1/2 cup chopped onion
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon cumin
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté onions until soft.
- Add shredded chicken, cumin, and half of the enchilada sauce. Stir to combine.
- Warm tortillas in a separate pan until pliable.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas in a baking dish seam-side down.
- Pour the remaining enchilada sauce over the top and sprinkle with cheese.
- Bake for 20 minutes or until cheese is melted and bubbly.
Notes
- Serve with sour cream and chopped cilantro.
- You can add beans or vegetables for extra nutrition.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg