Description
Delicious homemade chicken enchiladas filled with tender chicken, smothered in red enchilada sauce and topped with gooey cheese, perfect for family gatherings.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup red enchilada sauce
- 1 cup shredded cheese
- 8 corn tortillas
- 1/2 cup chopped onion (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the shredded chicken with half of the enchilada sauce and the chopped onion (if using) in a large mixing bowl.
- Warm the tortillas in a dry skillet over medium heat to soften them.
- Scoop a generous amount of chicken mixture along the center of each tortilla and roll them up tightly, tucking in the sides.
- Place the rolled enchiladas seam-side down in a baking dish.
- Drizzle the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for about 20 minutes until the cheese is melted and bubbly.
- Serve hot, garnished with fresh cilantro, sour cream, and jalapeños.
Notes
Make the enchiladas ahead of time and store them in the fridge for up to 24 hours before baking. You can also use an air fryer for a quicker alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg
Keywords: chicken enchiladas, Mexican recipe, comfort food