Ingredients
Scale
- 2 cups cooked chicken, shredded (use leftover or rotisserie chicken)
- 8 small flour or corn tortillas
- 1 cup red or green enchilada sauce
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (optional for garnish)
- Sour cream or Mexican crema for serving
Instructions
- Start by heating the olive oil in a skillet over medium heat. Sauté the diced onion until translucent. Add the shredded chicken, garlic powder, cumin, salt, and pepper. Mix well and cook for 3–5 minutes. Remove from heat and set aside.
- Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Warm the tortillas slightly to make them pliable. Spoon a portion of the chicken mixture onto each tortilla, sprinkle with cheese, and roll them up tightly. Place seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Top with the rest of the shredded cheese and optional cilantro. Bake uncovered for 20–25 minutes until cheese is bubbly and golden.
Notes
- For added flavor, sprinkle chopped jalapeños or sliced olives before baking.
- Use corn tortillas for a more authentic taste.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican
- Diet: Flexible, adaptable to vegetarian or vegan options
Nutrition
- Serving Size: 1 enchilada (about 1/6 of the recipe)
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg