Description
Delicious chicken enchiladas filled with shredded chicken and topped with cheese and enchilada sauce, perfect for weeknight dinners or family gatherings.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1 tablespoon olive oil
- Salt and pepper to taste
- Sour cream and chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté chopped onion and bell pepper until softened.
- In a bowl, combine shredded chicken, sautéed onion and bell pepper, half of the shredded cheese, and salt and pepper.
- Warm the tortillas slightly to make them pliable. Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake for 20-25 minutes or until cheese is melted and bubbly.
- Serve hot, garnished with sour cream and cilantro if desired.
Notes
For a vegetarian option, substitute chicken with black beans, corn, and spinach.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg