Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 corn tortillas
- 1/2 cup diced onions
- 1/4 cup chopped cilantro
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a skillet, heat the olive oil over medium heat and sauté the diced onions until they are translucent, about 3-4 minutes.
- Step 2: Add the cooked shredded chicken, ground cumin, and half of the enchilada sauce to the skillet. Stir to combine and cook for an additional 2-3 minutes until heated through.
- Step 3: Warm the corn tortillas in a dry skillet or microwave until pliable. Spoon a portion of the chicken mixture onto each tortilla, sprinkle with some shredded cheese, and roll them up tightly.
- Step 4: Place the rolled enchiladas seam-side down in a baking dish. Pour the remaining enchilada sauce over the top and sprinkle with any remaining cheese.
- Step 5: Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly. Garnish with chopped cilantro before serving. Enjoy your delicious enchiladas!
Notes
- For optimal storage, keep leftover enchiladas in an airtight container in the refrigerator for up to 3 days, or freeze them for longer-lasting enjoyment.
- When reheating, cover the enchiladas with foil and warm them in a preheated oven at 350°F (175°C) for about 15-20 minutes to retain their moisture and prevent drying out.
- Serve your enchiladas with a side of Mexican rice and black beans for a complete meal, or add fresh avocado slices and a dollop of sour cream for extra flavor.
- For a chef's tip, consider adding some diced bell peppers or corn to the chicken mixture for added texture and sweetness, making your enchiladas even more delicious!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 5g