Description
Delicious chicken enchiladas with a savory sauce.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 8 corn tortillas
- 1/2 cup diced onions
- 1/2 cup sour cream
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil and sauté onions until translucent.
- Add shredded chicken and half of the enchilada sauce. Mix well.
- Warm corn tortillas in a pan to make them pliable.
- Fill each tortilla with the chicken mixture and roll them up.
- Place rolled tortillas in a baking dish and top with remaining enchilada sauce and cheese.
- Bake for 20 minutes or until cheese is melted.
- Serve hot, topped with sour cream.
Notes
- Use rotisserie chicken for convenience.
- Customize with your favorite toppings.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken enchiladas, Mexican food, easy recipe