Description
This quick and easy chicken enchiladas recipe is perfect for busy weeknights, combining shredded chicken, cheese, and enchilada sauce for a delicious meal.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (15 oz) enchilada sauce
- 8 corn tortillas
- 1/2 cup diced onions
- 1/2 cup sour cream (optional)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet over medium heat, heat olive oil and sauté the onions until translucent.
- Add the shredded chicken, cumin, salt, and pepper, and mix well.
- Pour some enchilada sauce on the bottom of a baking dish.
- Soften the tortillas in the skillet or microwave.
- Fill each tortilla with the chicken mixture and a sprinkle of cheese, roll them up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
- Serve warm with sour cream on the side if desired.
Notes
You can customize the filling by adding beans, corn, or bell peppers for more texture and flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican