Description
Delicious homemade chicken enchiladas with a creamy sauce.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 10 corn tortillas
- 2 cups green enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup diced onions
- 1 cup sour cream
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- Fresh cilantro for garnish (optional)
Instructions
- Begin by preheating your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced onions and sauté until soft and translucent.
- In a large mixing bowl, combine shredded chicken, sautéed onions, garlic powder, cumin, and salt. Mix thoroughly.
- Lightly warm the corn tortillas in a microwave or on a skillet to make them pliable.
- Spoon about 2 tablespoons of the chicken mixture into each tortilla. Roll them up tightly and place them seam-side down in a greased baking dish.
- Pour half of the green enchilada sauce evenly over the rolled tortillas. Sprinkle half of the shredded cheese on top.
- Place the baking dish in the preheated oven and bake for 20 minutes.
- After 20 minutes, remove the enchiladas from the oven. Pour the remaining sauce over the top and sprinkle with the remaining cheese.
- Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Once baked, remove from the oven and let cool slightly. Top with sour cream and fresh cilantro before serving.
Notes
- Adjust the level of spiciness by using mild or hot green enchilada sauce.
- For a healthier version, use whole wheat tortillas or low-fat cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg