Servings: 4 enchiladas
Calories: 350kcal
Equipment
- skillet
- baking dish
- microwave
Ingredients
Filling
- 2 cups cooked chicken shredded
- 1 cup enchilada sauce for filling
- 1 cup shredded cheese cheddar or Monterey Jack
- 1/2 cup onion diced
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
Tortillas and Topping
- 8 small flour or corn tortillas
- 1 cup enchilada sauce for topping
- 1 cup shredded cheese for topping
- 1 fresh cilantro chopped, for garnish
- sour cream optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Sauté the diced onions in olive oil over medium heat for 3–4 minutes.
- Mix together the shredded chicken, sautéed onions, cumin, garlic powder, salt, and pepper in a bowl.
- Warm the tortillas slightly in the microwave.
- Layer a thin layer of enchilada sauce at the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and a sprinkle of shredded cheese.
- Roll each tortilla tightly and place it seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle the remaining shredded cheese evenly on top.
- Cover the dish with foil and bake for 20 minutes.
- Uncover the dish and bake for an additional 5-10 minutes.
- Garnish with chopped fresh cilantro.
- Serve warm with a dollop of sour cream if desired.
Notes
Optional: Add diced avocados for a delightful creaminess!
Nutrition
Serving: 1enchilada | Calories: 350kcal | Carbohydrates: 30g | Protein: 20g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 300mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 2mg
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