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Description
These chicken enchiladas are a warm and comforting dish, perfect for family gatherings and weeknight dinners, featuring a delightful balance of flavors.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) enchilada sauce
- 8 flour tortillas
- 1/2 cup chopped onions
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking dish by greasing it.
- Heat olive oil in a skillet over medium heat, then add chopped onions and sauté until translucent, about 3-4 minutes.
- Combine the shredded chicken, half of the cheese, sautéed onions, sour cream, garlic powder, cumin, salt, and pepper in a mixing bowl.
- Fill each flour tortilla with the chicken mixture, roll them tightly, and place seam side down in the baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Bake in the oven for 20-25 minutes until bubbly and golden.
Notes
For a vegetarian option, substitute chicken with black beans or turkey. Ensure to season the dish according to your taste, as enchilada sauce can vary in saltiness.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
