Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup red enchilada sauce
- 8 small flour tortillas
- 1/2 cup chopped onion
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, 1/2 cup cheese, 1/2 cup enchilada sauce, onion, garlic powder, cumin, salt, and pepper. Mix until well combined.
- Spoon a portion of the chicken mixture onto each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas, then sprinkle with the remaining cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve hot, topped with sour cream and fresh cilantro if desired.
Notes
- Feel free to add black beans or corn to the chicken mixture for extra flavor and texture.
- You can substitute white sauce for red sauce if preferred.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 2
- Sodium: 600
- Fat: 12
- Carbohydrates: 30
- Protein: 20
Keywords: easy chicken enchiladas, chicken enchiladas recipe, red sauce enchiladas, cheesy chicken enchiladas, Mexican dinner recipe