Description
Chicken Enchiladas are a beloved staple in Mexican cuisine, featuring rolled tortillas stuffed with tender shredded chicken and smothered in a rich, tangy enchilada sauce.
Ingredients
Scale
- 2 cup cooked chicken, shredded
- 8 small corn tortillas
- 2 cup red enchilada sauce
- 1 1/2 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced onion (optional)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
- In a bowl, combine the shredded chicken with 1/2 cup of enchilada sauce, 1/2 cup of cheese, and season with salt and pepper. Mix well to ensure the flavors are evenly distributed.
- Warm the tortillas in a dry skillet or wrap them in a damp paper towel and microwave for 20-30 seconds.
- Spread about 1/2 cup of enchilada sauce in the bottom of your prepared baking dish. Fill each tortilla with about 3-4 tablespoon of the chicken mixture, roll it up seam-side down, and place it in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, sprinkle the remaining cheese on top, and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with a dollop of sour cream, a sprinkle of fresh cilantro, and diced onion if desired. Serve hot.
Notes
To add a kick, incorporate chopped jalapeños or serrano peppers into the chicken mixture. Consider using spicy enchilada sauce or topping with sliced fresh chili peppers for extra heat.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg