Description
This delicious chicken enchilada recipe is quick and easy, taking only 50 minutes to prepare and cook. Enjoy a burst of flavor with a savory sauce that complements the enchiladas perfectly.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup diced onions
- 1/2 cup sliced black olives (optional)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, 1/2 cup of cheese, diced onions, cumin, garlic powder, salt, and pepper. Mix well.
- Spread 1/4 cup of the enchilada sauce on the bottom of a 9×13 inch baking dish to prevent sticking.
- Fill each tortilla with the chicken mixture and roll them up tightly. Place them seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle with the remaining cheese and black olives if using.
- 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 melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
Notes
- You can customize the filling by adding beans or corn for extra flavor and texture.
- For a spicier kick, add jalapeños or use spicy enchilada sauce.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 15
- Carbohydrates: 30
- Fiber: 3
- Protein: 20
Keywords: chicken enchiladas, quick enchiladas, enchilada recipe, Mexican dinner, easy chicken recipes, enchiladas with sauce