Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 small flour tortillas
- 1 can (10 oz) red enchilada sauce
- 1/2 cup diced onion
- 1/2 cup sour cream
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a pan and sauté onions until soft.
- Add shredded chicken, cumin, garlic powder, salt, and pepper. Mix well.
- Spread a spoonful of enchilada sauce on each tortilla.
- Fill tortillas with chicken mixture and cheese, then roll them up.
- Place rolled tortillas in a baking dish and cover with remaining sauce.
- Sprinkle remaining cheese on top.
- Bake for 20 minutes or until cheese is melted.
- Serve with sour cream.
Notes
- Use rotisserie chicken for quicker prep.
- For extra heat, add chopped jalapeños.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg