Description
Mexican chicken enchiladas bring savory comfort to dinner tables across North America. Home cooks can quickly prepare this classic dish with simple ingredients and minimal kitchen skills.
Ingredients
Scale
Protein:
- 2 cups cooked shredded chicken
Main Ingredients:
- 8 small flour tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
Garnish and Optional Toppings:
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Heat oven to 375°F (190°C), preparing a baking dish with a light coating of enchilada sauce.
- Mix shredded chicken with a portion of enchilada sauce, creating a flavorful filling.
- Lay tortillas flat and distribute the chicken mixture evenly, sprinkling cheese across each tortilla.
- Carefully roll each tortilla tightly, positioning them seam-side down in the prepared baking dish.
- Drench the rolled enchiladas with remaining enchilada sauce, ensuring complete coverage.
- Generously scatter additional cheese over the top of the enchiladas.
- Slide the baking dish into the preheated oven and bake for 20 minutes until cheese melts and turns golden brown.
- Remove from oven and let rest for a few minutes to allow flavors to settle.
- Optional: Garnish with fresh cilantro and a dollop of sour cream before serving.
Notes
- Swap out chicken for black beans or tofu to create a vegetarian version that’s just as delicious and protein-packed.
- Use whole wheat or corn tortillas for a gluten-free alternative that adds extra nutritional value and a slightly nuttier flavor.
- Prep the chicken mixture ahead of time and refrigerate for up to 24 hours to save time and let the flavors meld together more intensely.
- Experiment with different types of cheese like pepper jack or a Mexican blend to add unexpected depth and kick to the classic recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 267 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 50 mg