Description
A delicious and customizable recipe for chicken enchiladas that can be prepared and baked in just 30 minutes, perfect for busy weeknights.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup diced onions
- 1/2 cup diced bell pepper
- 1 teaspoon cumin
- Salt and pepper to taste
- Sour cream and chopped cilantro for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix the shredded chicken, half of the cheese (1/2 cup), diced onions, bell peppers, cumin, salt, and pepper.
- Spread a portion of the enchilada sauce on the bottom of a baking dish, about 1/3 of the can.
- Spoon the chicken mixture into each tortilla, roll them up tightly, and place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese (1/2 cup).
- Bake for 25 minutes or until the cheese is melted and bubbly.
- Serve warm, garnished with sour cream and cilantro if desired.
Notes
For extra flavor, sauté the onions and bell peppers before adding them to the mixture. You can also customize the spice level by adding diced jalapeños or a pinch of chili powder.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken enchiladas, quick dinner, Mexican food, family meal, easy recipe