How To Make Chicken Enchiladas
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1/4 cup chopped cilantro
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat olive oil over medium heat. Add onions and bell peppers and cook until they are soft and slightly browned.
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Add shredded chicken, chili powder, cumin, garlic powder, salt, and black pepper to the skillet. Stir well to combine and cook for 3-4 minutes until the chicken is heated through and well coated with the spices.
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Wrap the corn tortillas in a stack in a damp paper towel and microwave for 20-30 seconds until they are soft and pliable.
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Take a tortilla and spoon a generous amount of the chicken mixture down the center. Roll it up tightly and place it seam side down in a greased baking dish. Repeat with remaining tortillas and chicken mixture.
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Pour enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese on top.
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Bake in the preheated oven for 25-30 minutes until the enchiladas are heated through and the cheese is melted and bubbly.
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Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro.
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Serve hot and enjoy!
Nutrition
- Calories : 352kcal
- Total Fat : 15g
- Saturated Fat : 5g
- Cholesterol : 88mg
- Sodium : 841mg
- Total Carbohydrates : 28g
- Dietary Fiber : 5g
- Sugar : 3g
- Protein : 28g
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