Description
Delicious and easy-to-make chicken enchiladas with red sauce, a classic Mexican dish that is perfect for a family dinner or gathering.
Ingredients
Scale
Enchilada Filling:
- 2 cups cooked chicken (shredded)
- 1/2 cup red enchilada sauce
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
Assembly:
- 8 small flour or corn tortillas
- 1 1/2 cups red enchilada sauce
- 1/2 cup shredded cheddar or Mexican blend cheese
Garnish (optional):
- Chopped fresh cilantro
- Diced avocado
- Sliced green onions
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the filling: In a bowl, mix shredded chicken, 1/2 cup enchilada sauce, 1 cup cheese, sour cream, cumin, garlic powder, onion powder, salt, and pepper.
- Assemble the enchiladas: Spread 1/2 cup enchilada sauce in the baking dish. Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the dish.
- Bake: Pour remaining sauce over enchiladas, top with cheese, cover with foil, and bake for 20 minutes. Uncover and bake for an additional 10 minutes until bubbly.
- Serve: Let cool slightly, garnish as desired, and serve.
Notes
- You can use rotisserie chicken for convenience.
- For a spicier kick, opt for hot enchilada sauce or add jalapeños.
- Pair with rice and beans for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 470
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
