Description
A comforting and quick recipe for chicken enchiladas, perfect for weeknight dinners.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, half of the cheese, chopped onions, bell peppers, cumin, salt, and pepper. Mix until well incorporated.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking.
- Take each tortilla and fill it with the chicken mixture, rolling them up tightly.
- Arrange the rolled tortillas seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the rest of the cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Serve warm and enjoy!
Notes
Garnish with fresh cilantro, dollops of sour cream, or guacamole. Can serve with Mexican rice or a fresh garden salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican