Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
- 8 small flour or corn tortillas
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup diced onions
- 1/2 cup diced bell peppers (optional)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Fresh cilantro for garnish
- Sour cream or Mexican crema for serving
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers, cooking until softened, about 3-4 minutes. Stir in the cumin and garlic powder for added flavor. Add the shredded chicken and mix well, ensuring the spices are evenly distributed. Remove from heat and set aside.
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Spread a thin layer of enchilada sauce on the bottom of the dish. Warm the tortillas briefly to make rolling easier. Place a few spoonfuls of the chicken filling onto each tortilla, sprinkle with cheese, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas.
- Pour remaining enchilada sauce over the assembled tortillas, then sprinkle the rest of the cheese on top. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes to melt the cheese to perfection. For extra crispiness, broil for 2 minutes if desired.
Notes
- Use freshly shredded cheese for the best melt and flavor.
- Warm the tortillas before rolling to prevent cracking.
- Adjust spice levels by choosing your preferred enchilada sauce.
- For a healthier version, swap sour cream with Greek yogurt or add more vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Nut-Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 380 kcal Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg