Description
Delicious Chicken Enchiladas Recipe for a Flavorful Dinner
Ingredients
- Shredded rotisserie chicken
- Enchilada sauce (red or green)
- Corn tortillas (or flour tortillas)
- Shredded Monterey Jack cheese (or Mexican cheese blend or cheddar)
- Chopped onions
- Bell peppers
- Black beans (optional)
- Corn (optional)
- Cumin
- Chili powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, sauté chopped onions and bell peppers until softened, about 5 minutes. Add the shredded chicken, 1 cup of enchilada sauce, cumin, and chili powder. Stir to combine and heat through. Remove from heat.
- To make rolling easier, warm the corn tortillas in a dry skillet for about 30 seconds on each side or wrap them in a damp cloth and microwave for 30 seconds.
- Spread a little enchilada sauce on the bottom of a baking dish. Take a tortilla, fill it with about ¼ cup of the chicken mixture, sprinkle with cheese, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well covered. Sprinkle the remaining cheese on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Once out of the oven, let the enchiladas sit for a few minutes. Top with fresh cilantro, avocado slices, or sour cream before serving.
Notes
- Customize with your favorite toppings.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Chicken Enchiladas, Dinner Recipe, Mexican Cuisine