Description
A straightforward recipe for classic chicken enchiladas using red sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked, shredded chicken
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 ounce) can red enchilada sauce
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in shredded chicken, chili powder, cumin, salt, and pepper. Cook until heated through.
- Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable.
- Dip each tortilla into the enchilada sauce, coating both sides.
- Place about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up the tortilla and place it seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle the shredded cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.
Notes
- For softer tortillas, you can briefly fry them in a small amount of oil before dipping them in the sauce.
- You can substitute rotisserie chicken for cooked, shredded chicken to save time.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
- Cholesterol: 90
Keywords: Chicken Enchiladas, Mexican food, easy dinner, baked enchiladas, red sauce