Description
Classic chicken enchiladas with a savory red sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound cooked shredded chicken
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 350°F (175°C).
- Warm the tortillas slightly to make them pliable.
- In a bowl, mix the shredded chicken, enchilada sauce, chopped onion, and chopped cilantro.
- Spoon about 1/4 cup of the chicken mixture into each tortilla.
- Roll up the tortillas and place them seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle the shredded Monterey Jack cheese evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with extra cilantro if desired.
Notes
- For a spicier enchilada, use a hot enchilada sauce.
- You can add a layer of refried beans to the filling for extra heartiness.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: chicken enchiladas, enchiladas, Mexican food, dinner recipe, easy chicken recipe