Description
Comforting and flavorful chicken enchiladas filled with tender shredded chicken, rich sauce, and melted cheese wrapped in soft tortillas.
Ingredients
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup enchilada sauce
- 1/2 cup sour cream
- 8 small flour or corn tortillas
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup enchilada sauce (for topping)
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- Preheat oven to 180°C (350°F) and lightly grease a baking dish.
- Heat olive oil in a pan over medium heat and sauté onion for 3–4 minutes until soft.
- Add garlic, cumin, chili powder, paprika, salt, and pepper, and cook for 1 minute until fragrant.
- Stir in shredded chicken, 1 cup enchilada sauce, and sour cream until well combined and heated through.
- Spoon the mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the top and sprinkle with shredded cheese.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro and serve.
Notes
- Rotisserie chicken can be used for convenience.
- Avoid overfilling tortillas to prevent sogginess.
- Add beans or corn for extra texture.
- Use spicy sauce or jalapeños for extra heat.
- Can be assembled ahead and baked later.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
