Ingredients
Scale
- For the Enchiladas:
- 10–12 corn tortillas (or flour tortillas, if preferred)
- 2 cups cooked and shredded chicken (or beef, pork, or vegetarian filling)
- 1 medium onion, diced
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 can (15 oz) red enchilada sauce (or homemade enchilada sauce)
- 1 tablespoon olive oil (for sautéing)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- For Garnishing:
- Fresh cilantro, chopped
- Sour cream
- Sliced jalapeños (optional)
- Sliced avocado (optional)
- Lime wedges
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Sauté onions, then add chicken, spices, and cook for 3-4 minutes.
- Warm tortillas and fill with chicken mixture and cheese.
- Roll up tortillas, place in the dish, and top with sauce and cheese.
- Bake covered for 25 minutes, uncover, and bake for 5 more minutes.
- Garnish with cilantro, sour cream, avocado, and lime.
Notes
- Filling Options: Swap chicken for beef, pork, or veggies.
- Make Ahead: Assemble and refrigerate before baking.
- Cheese Variations: Try cotija or Oaxaca cheese for more flavor.
- Spice Level: Adjust heat by adding more chilies or using mild sauce.
- Prep Time: 15 mins
- Cook Time: 30 mins
Nutrition
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg