Description
Homemade enchiladas filled with shredded chicken and gooey cheese, enveloped in a rich sauce, making them perfect for weeknight dinners.
Ingredients
Scale
- 8 corn tortillas
- 2 cups shredded cooked chicken
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onions (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add the diced onions and sauté until tender, about 3-4 minutes.
- Stir in the shredded cooked chicken along with half of the enchilada sauce, seasoning with salt and pepper. Mix well.
- Warm the corn tortillas until pliable, spoon the chicken mixture onto each, roll them up, and place seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with cheese. Bake for about 20 minutes, or until bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Serve garnished with fresh cilantro, jalapeños, or a dollop of sour cream. Can be customized with different fillings or toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg