Description
Delicious and cheesy chicken enchiladas topped with a flavorful sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce
- 8 corn tortillas
- 1/2 cup diced onion
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent.
- In a bowl, combine shredded chicken, half of the cheese, sautéed onion, cumin, chili powder, salt, and pepper.
- Warm the corn tortillas in a dry skillet or microwave until flexible.
- Spread a few tablespoons of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, until cheese is melted and bubbly.
- Serve warm, topped with sour cream.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Cuisine: Mexican
Keywords: chicken enchiladas, easy chicken enchiladas, cheesy enchiladas, homemade enchiladas