Ingredients
Scale
- 1 lb cooked chicken breast, shredded
- 8 small flour or corn tortillas
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a skillet, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent. Add the shredded chicken, chili powder, cumin, salt, and pepper. Mix well and cook for 2-3 minutes. Remove from heat and set aside.
- Preheat oven to 375°F (190°C). Lightly grease a baking dish. Warm tortillas slightly. Spread a thin layer of enchilada sauce on each tortilla, then add a spoonful of chicken mixture. Roll up and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over assembled tortillas. Sprinkle with shredded cheddar and Monterey Jack cheese. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and golden.
Notes
- Use pre-cooked shredded chicken to save time.
- You can prepare the chicken filling ahead and refrigerate.
- Customize with toppings like sliced jalapeños, sour cream, or chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Nut-Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg