Ultimate Quick and Easy Chicken Enchiladas
Delicious and simple chicken enchiladas filled with shredded chicken and cheese, topped with zesty enchilada sauce for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheese
- 1 cup enchilada sauce
- 8 small flour tortillas
- 1/2 cup sour cream (optional)
- 1/4 cup chopped cilantro (optional)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix shredded chicken with cumin, garlic powder, salt, and pepper.
- Spread a layer of enchilada sauce at the bottom of a baking dish.
- Place a few tablespoons of the chicken mixture and a sprinkle of cheese in each tortilla, then roll them up and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Serve warm, topped with sour cream and cilantro if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, bake at 350°F (175°C) for 15-20 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken enchiladas, quick dinner, easy recipes