Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a pan and sauté onions and bell peppers until soft.
- Add shredded chicken, cumin, chili powder, salt, and pepper. Mix well.
- Warm tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture and roll tightly.
- Place rolled tortillas seam-side down in a baking dish.
- Pour enchilada sauce over the top and sprinkle with cheese.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Serve hot.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust spice levels to your preference.
- Top with sour cream or fresh cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken enchiladas, Mexican food, easy dinner