Description
Perfect for Cinco de Mayo, family gatherings, or cozy weeknight dinners—these enchiladas are a guaranteed crowd-pleaser!
Ingredients
Scale
- 2 cups shredded cooked chicken
- 6 flour tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheese
- 1 small onion diced
- 2 garlic cloves minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Fresh cilantro chopped for garnish
Instructions
- Preheat oven to 375°F.
- Sauté onion and garlic in olive oil until soft, then add cumin and chili powder.
- Stir in chicken and cook until warmed through.
- Mix chicken with some sauce and a handful of cheese.
- Fill tortillas, roll them, and place in a baking dish seam-side down.
- Cover with remaining sauce and top with cheese.
- Bake for 20 minutes until bubbly, garnish with cilantro, and serve.
Notes
- Use rotisserie chicken for a quick shortcut.
- Add beans or veggies for extra nutrition.
- Top with sour cream or avocado for extra richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 460
- Sugar: 5g
- Sodium: 810mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg