Ingredients
Scale
- 2 cups cooked chicken, shredded
- 10 small flour or corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 small onion, chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Fresh cilantro for garnish
- Sour cream and sliced jalapeños for serving (optional)
Instructions
- Start by heating olive oil in a skillet over medium heat. Add chopped onion and bell pepper, sauté until softened. Stir in minced garlic, chili powder, and cumin, cooking for 1 minute until fragrant. Mix in shredded chicken and cook for 2-3 minutes to combine flavors.
- Preheat oven to 375°F (190°C). Pour 1/2 cup of enchilada sauce into a baking dish and spread evenly. Warm tortillas slightly to make them more pliable. Spoon chicken mixture onto each tortilla, roll up, and place seam-side down in the dish. Cover with remaining enchilada sauce and sprinkle with shredded cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden. Optional: broil for an additional 2-3 minutes for a crispy top. Garnish with cilantro and serve hot with sour cream and jalapeños if desired.
Notes
- To make ahead, assemble enchiladas without baking, cover tightly, and refrigerate up to 24 hours. Bake when ready, adding extra minutes as needed.
- Replace chicken with cooked ground beef, turkey, or sautéed vegetables for variety.
- Use shredded cheese of your choice for personalized flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Accessible, Family-Friendly
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg