Description
Cozy and simple chicken enchiladas filled with shredded chicken, onion, and warm cumin, baked with tangy enchilada sauce and melted cheese.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 corn tortillas
- 1/2 cup diced onion
- 1/2 cup sour cream
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Warm the corn tortillas in a skillet or microwave until soft.
- In a bowl, mix the shredded chicken, diced onion, cumin, salt, and pepper until combined.
- Spoon 1/4 to 1/3 cup of the mixture into each tortilla, roll tightly, and place seam-side down in a greased baking dish. Pour enchilada sauce over and top with shredded cheese.
- Bake for 20–25 minutes until heated through and cheese is melted and bubbly.
- Let rest for 3–5 minutes, then serve with sour cream and garnish with cilantro.
Notes
For best results, warm tortillas before filling to prevent splitting. Consider adding a splash of water or extra sauce when reheating to avoid drying out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 404
- Sugar: 3g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 60mg