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Chicken Enchiladas

These Chicken Enchiladas are stuffed with shredded chicken, onions, and spices, then baked with enchilada sauce and cheese until bubbly and golden.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked shredded chicken
  • 1 cup enchilada sauce
  • 1 cup shredded cheese cheddar or Mexican blend
  • 6 flour tortillas
  • 1/2 cup chopped onion
  • 1/2 cup sour cream
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Baking dish
  • Mixing bowl
  • Spatula
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Heat olive oil in a large skillet over medium heat, then sauté chopped onion for about 3 minutes until translucent.
  3. In a mixing bowl, combine shredded chicken, sautéed onion, chili powder, cumin, and half of the enchilada sauce.
  4. Spread a thin layer of enchilada sauce on the bottom of the baking dish.
  5. Place a tortilla on a flat surface, spoon about 1/3 cup of the chicken mixture down the center, roll up tightly, and place seam-side down in the baking dish.
  6. Repeat filling and rolling with remaining tortillas and chicken mixture.
  7. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle shredded cheese on top.
  8. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
  9. Remove from oven and let rest for 5 minutes before serving to allow enchiladas to set.

Notes

For extra flavor, add black beans or corn to the chicken mixture. Leftovers can be stored in an airtight container in the fridge for up to 3 days.