Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups enchilada sauce (red or green)
- 8 small corn or flour tortillas
- 1 ½ cups shredded Mexican cheese blend
- ½ cup sour cream
- 1 can (4 oz) green chilies (optional)
- 1 tsp cumin
- Fresh cilantro (for garnish)
- Lime wedges (for serving, optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: In a mixing bowl, combine shredded chicken, 1 cup of enchilada sauce, ½ cup of shredded cheese, green chilies, and cumin. Mix well.
- Assemble Enchiladas: Spoon about ¼ cup of the filling onto each tortilla. Roll tightly and place seam-side down in a greased 9×13-inch baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining shredded cheese evenly on top.
- Bake: Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Top with fresh cilantro and serve with sour cream, lime wedges, or your favorite sides like rice and beans.
Notes
- Make it Spicy: Add jalapeños or use a spicier enchilada sauce.
- For Creamier Filling: Mix ¼ cup of cream cheese into the chicken filling.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Freezer-Friendly: Assemble enchiladas but don’t bake. Cover tightly and freeze for up to 3 months. Thaw overnight before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 2 enchiladas
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 60 mg
Keywords: quick chicken enchiladas, easy chicken enchiladas, 30-minute enchiladas, Mexican chicken recipe, cheesy enchiladas