Ultimate Quick and Easy Chicken Enchiladas
350kcal
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken Can use rotisserie chicken for convenience.
- 1 can 15 oz enchilada sauce Use red or green sauce as preferred.
- 2 cups shredded cheese (cheddar or Mexican blend) Reserve some cheese to put on top before baking.
- 8 small flour or corn tortillas Corn tortillas can be used for gluten-free options.
Optional Ingredients
- 1/2 cup chopped onion Adds flavor; can be omitted.
- 1/2 teaspoon garlic powder
- to taste Salt and pepper Adjust according to preference.
- Chopped cilantro for garnish Optional but adds freshness.
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, 1 cup of the cheese, half of the enchilada sauce, chopped onion, garlic powder, salt, and pepper.
- Warm the tortillas slightly to make them easier to roll.
- Place a portion of the chicken mixture on each tortilla, roll them up, and place seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
Baking
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Nutrition
Serving1gCalories350kcalCarbohydrates35gProtein25gFat15gSaturated Fat7gSodium600mgFiber3gSugar2g
Notes
Serve hot from the oven with sour cream, sliced avocado, or salsa. Works well with a simple side salad or rice. Can store leftovers in the fridge for 3-4 days or freeze for up to 2 months.