Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 small flour or corn tortillas
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a skillet, heat olive oil over medium heat. Add diced onion and cook until translucent. Stir in cumin, chili powder, salt, and pepper. Add shredded chicken and cook for an additional 2-3 minutes. Remove from heat and set aside.
- Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce in a baking dish. Warm tortillas briefly to make them more pliable. Spoon the chicken mixture onto each tortilla, sprinkle with cheese, then roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce evenly over the assembled rolls. Sprinkle additional cheese over the top for a cheesy crust. Cover with aluminum foil.
- Bake in the preheated oven for 20-25 minutes, or until cheese is bubbly and golden. Remove from oven and garnish with fresh cilantro if desired.
Notes
- For extra flavor, add some chopped green chilies or jalapeños inside the tortillas before rolling.
- Use rotisserie chicken for an even quicker prep.
- If you prefer a spicier dish, include hot sauce in the enchilada sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Flexible, can be adapted for vegetarian
Nutrition
- Serving Size: 1 enchilada
- Calories: 330 kcal Kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg