How To Make Authentic Chicken Enchiladas
The perfect blend of shredded chicken, cheese, and spices rolled up in a soft tortilla and topped with enchilada sauce.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can enchilada sauce
- 8 flour tortillas
- 2 cups shredded cheddar cheese
Instructions
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Preheat oven to 350°F.
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In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes per side.
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Remove chicken from skillet and shred with two forks.
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Add onion and red bell pepper to the same skillet and sauté until tender, about 5-7 minutes.
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Stir in cumin, chili powder, garlic powder, salt, and black pepper.
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Add shredded chicken back to the skillet and mix well.
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Pour half of the enchilada sauce in the bottom of a 9×13 inch baking dish.
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Place a spoonful of chicken filling in the center of each flour tortilla, then roll up tightly and place seam side down in the baking dish.
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Pour remaining enchilada sauce over the top of the tortillas and sprinkle with shredded cheddar cheese.
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Bake in preheated oven for 30 minutes, until cheese is melted and bubbly.
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Serve hot and enjoy!
Nutrition
- Calories : 548kcal
- Total Fat : 27g
- Saturated Fat : 12g
- Cholesterol : 133mg
- Sodium : 1643mg
- Total Carbohydrates : 36g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 41g
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