Ingredients
2 cups shredded cooked chicken
1 cup shredded cheese (cheddar or Monterey Jack)
1 can (10 oz) red enchilada sauce
1 cup sour cream
8 flour tortillas
1/2 cup diced onions
1/4 cup chopped cilantro
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, half of the cheese, diced onions, cumin, garlic powder, salt, and pepper.
3. Take a tortilla and spoon a portion of the chicken mixture into the center, then roll it up tightly and place it seam-side down in a greased baking dish.
4. Repeat this process until all tortillas are filled.
5. Pour the enchilada sauce evenly over the rolled tortillas.
6. Spread the remaining cheese on top and dollop sour cream over the enchiladas.
7. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
8. Garnish with chopped cilantro before serving.
Notes
You can use any leftover rotisserie chicken for this recipe.
Feel free to customize with your favorite vegetables or beans for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken Dinners & Wings 🍗
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: enchiladas, chicken, cheese, Mexican food