Description
Comforting Chicken Enchiladas made with seasoned shredded chicken, warm tortillas, rich enchilada sauce, and melted cheese baked until bubbly and satisfying.
Ingredients
Scale
- 2 pounds boneless skinless chicken breast or thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 cups red enchilada sauce
- 10 to 12 corn or flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup diced yellow onion
- 1/4 cup chopped fresh cilantro
Instructions
- Season the chicken with salt, pepper, cumin, garlic powder, and onion powder.
- Heat olive oil in a skillet and cook the chicken until just cooked through.
- Shred the warm chicken using two forks.
- Lightly coat the bottom of a baking dish with enchilada sauce.
- Warm tortillas briefly so they are pliable.
- Fill each tortilla with chicken, onion, and a small amount of cheese, then roll tightly.
- Place rolled tortillas seam-side down in the baking dish.
- Pour remaining enchilada sauce evenly over the tortillas.
- Top with the remaining cheese.
- Bake uncovered at 375°F until bubbly and lightly golden.
- Rest for a few minutes before serving and garnish with cilantro.
Notes
- Warm tortillas before rolling to prevent tearing.
- Do not oversoak tortillas in sauce to avoid sogginess.
- Let enchiladas rest briefly after baking for cleaner slices.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 115 mg