Description
Ultimate Quick and Easy Chicken Enchiladas deliver juicy chicken, real Mexican flavors, gooey cheese, and fast comfort—all in one delicious dinner.
Ingredients
- 3 cups shredded cooked chicken
- 1 (28-ounce) can red enchilada sauce
- 10 corn or flour tortillas
- 2 cups shredded Mexican cheese blend, divided
- 1/2 cup sour cream
- 1/2 cup salsa (optional)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- Olive oil
- Optional toppings: cilantro, jalapeños, diced tomatoes, avocado, Mexican crema, cotija cheese
Instructions
1. Preheat oven to 350°F.
2. Sauté onion and garlic in oil, then add chicken, spices, 1/4 cup enchilada sauce, and sour cream. Mix well.
3. Warm tortillas to make them pliable.
4. Spread enchilada sauce in bottom of baking dish.
5. Fill tortillas with chicken mixture and a pinch of cheese. Roll and arrange seam-side down.
6. Top enchiladas with remaining sauce and cheese.
7. Bake 20 minutes until bubbly; let rest 5 minutes. Serve with desired toppings.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze, wrap in foil and place in freezer-safe dish for up to 4 months.
Reheat in oven or microwave; add a splash of sauce if needed.
Use low-fat cheese/sour cream for lighter version; substitute corn tortillas for gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 410
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg