Description
Delicious enchiladas filled with shredded chicken, cheese, and topped with enchilada sauce.
Ingredients
Scale
- 2 cups shredded chicken
- 8 flour tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup diced green chilies
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Instructions
- Sauté the onions in a skillet over medium heat until translucent. Add garlic and cook until fragrant.
- Stir in chicken, green chilies, sour cream, half the cheese, cumin, and chili powder. Mix until well combined.
- Spoon filling into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour enchilada sauce evenly over the tortillas, making sure they are fully covered.
- Sprinkle the remaining cheese over the top.
- Bake at 375°F (190°C) for 20 minutes or until cheese is melted and bubbly.
Notes
- For extra spice, add jalapeños to the filling.
- Can be made ahead of time and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: bake
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg