Chicken Enchiladas
Delicious and easy chicken enchiladas with a creamy enchilada sauce and melted cheese. Perfect for a weeknight dinner or a crowd-pleaser.
Ingredients
Chicken Enchiladas
- 2 cups cooked chicken shredded
- 1 can enchilada sauce 15 ounces
- 8 tortillas corn tortillas 6-inch
- 2 cups shredded cheese cheddar or Monterey Jack
- 0.5 cup sour cream
- 0.25 cup chopped onion
- 1 tablespoon vegetable oil
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, combine the shredded chicken, half of the enchilada sauce, sour cream, and chopped onion. Mix well.2 cups cooked chicken
- Warm the corn tortillas slightly in a dry skillet or microwave to make them pliable.2 cups cooked chicken
- Dip each tortilla briefly in the remaining enchilada sauce to soften, then fill with the chicken mixture. Roll up and place seam-side down in the prepared baking dish.2 cups cooked chicken
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with shredded cheese.2 cups cooked chicken
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let stand for a few minutes before serving. Garnish with extra cheese, cilantro, or a dollop of sour cream if desired.
Notes
For a spicier enchilada, add a pinch of cayenne pepper to the chicken mixture or use a spicier enchilada sauce. You can also add some diced green chilies for extra flavor.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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