Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 can (10 oz) red enchilada sauce
- Chopped cilantro for garnish
- Sour cream for serving
Instructions
- Prepare the chicken by boiling or baking until fully cooked, then shred.
- In a skillet over medium heat, sauté the chopped onion and minced garlic in vegetable oil until soft.
- Stir in the shredded chicken along with cumin, chili powder, salt, and pepper; cook for an additional 3–5 minutes.
- Pour a bit of enchilada sauce into the bottom of a baking dish.
- Take a tortilla, fill it with the chicken mixture and cheese, roll tightly, and place seam side down in the dish. Repeat until all tortillas are filled.
- Pour remaining enchilada sauce over the top and sprinkle with cheese.
- Cover with foil and bake at 375°F (190°C) for 20–25 minutes; remove foil and bake an additional 5–10 minutes until cheese is bubbly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg