Description
Comforting enchiladas filled with shredded chicken and topped with cheese, perfect for busy weeknights.
Ingredients
- 2 cups shredded chicken (rotisserie works great!)
- 1 cup enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 small flour tortillas
- 1/2 cup chopped onions (optional)
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the shredded chicken, 1 cup of cheese, cumin, garlic powder, salt, and pepper.
- Spread a thin layer of enchilada sauce at the bottom of a baking dish.
- Take a tortilla, fill it with the chicken mixture, and roll it up. Place each seam-side down in the baking dish.
- Repeat this with the remaining tortillas.
- Pour the leftover enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
- If using, add the chopped onions on top.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Allow to cool for a few minutes before serving warm.
Notes
Garnish with fresh cilantro, sour cream, or avocado. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican