Ingredients
Scale
- 2 cups shredded cooked chicken
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 corn or flour tortillas
- 1 cup diced onions (optional)
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix shredded chicken, 1 cup of cheese, diced onions, garlic powder, cumin, and salt and pepper.
- Spread a bit of enchilada sauce in the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and roll tightly.
- Place the rolled tortillas seam side down in the baking dish.
- Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining cheese.
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
- Garnish with fresh cilantro if desired, and serve hot.
Notes
Serve with sour cream or guacamole. Customize with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg