Description
Chicken Enchiladas bring zesty Mexican flavors straight to your dinner table with cheesy, tender goodness wrapped in warm tortillas. Packed with seasoned chicken and smothered in rich sauce, this comforting dish guarantees smiles around your family meal.
Ingredients
Scale
Protein:
- 2 cups chicken, shredded
Tortillas and Cheese:
- 8 corn tortillas
- 1 cup cheese, shredded
Seasoning and Aromatics:
- 1 tablespoon olive oil
- ½ cup onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped
Sauce:
- 1 can (15 ounces) red enchilada sauce
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lime juice
Instructions
- Crank your oven to 375°F and grab a 9×13 inch baking dish for prepping your enchiladas.
- Heat 1 tablespoon olive oil in a skillet and sauté ½ cup finely chopped onion until translucent. Stir in 2 cups shredded chicken, 1 teaspoon cumin, 1 teaspoon chili powder, salt, and pepper.
- Whisk 1 can (15 oz) enchilada sauce with ½ cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 tablespoon lime juice in a separate bowl until smooth.
- Warm 8 corn tortillas in the microwave for 30 seconds to make them pliable. Dip each tortilla in the enchilada sauce, then fill with ¼ cup chicken mixture and roll tightly.
- Arrange rolled tortillas seam-side down in the baking dish. Pour remaining sauce over the enchiladas and sprinkle 1 cup shredded cheese on top.
- Bake at 375°F for 20 minutes until cheese melts and edges turn golden. Garnish with fresh chopped cilantro before serving.
Notes
- Check chicken doneness by ensuring it reaches 165°F internal temperature for food safety.
- Swap corn tortillas with whole wheat or gluten-free options to accommodate dietary restrictions.
- Use rotisserie chicken for a faster preparation method when short on time.
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days, reheating thoroughly before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 55 mg