Description
Simple and delicious chicken enchiladas perfect for busy weeknights, loved by kids and adults alike.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup grated cheese (cheddar or Mexican blend)
- 1 can enchilada sauce (enough for 8–10 enchiladas)
- 8 large flour tortillas
- 1/2 cup diced onions (optional)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the shredded chicken, half of the cheese, diced onions, garlic powder, salt, and pepper.
- Take a tortilla and fill it with the chicken mixture, rolling it tightly.
- Place the rolled enchiladas seam side down in a baking dish.
- Pour the enchilada sauce over the top, making sure to cover all the enchiladas.
- Sprinkle the remaining cheese on top of the sauce.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro if desired and serve hot.
Notes
Use rotisserie chicken to save time. Feel free to experiment with different types of cheese for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg