Cheesy Chicken Enchiladas
Comforting Cheesy Chicken Enchiladas filled with tender shredded chicken, gooey cheese, and zesty enchilada sauce, wrapped in warm tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream
- 1 cup enchilada sauce
- 8 pieces flour tortillas
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro (for garnish, optional)
Instructions
- Gather Your Ingredients: Begin by gathering all your ingredients on the counter.
- Prepare the Filling: In a large mixing bowl, combine the chicken, cumin, garlic powder, salt, and pepper.
- Mix in the Creaminess: Fold in the sour cream and half of the shredded cheese into the chicken mixture.
- Warm the Tortillas: Gently warm your tortillas in a dry skillet over medium heat.
- Assemble the Enchiladas: Scoop the chicken mixture into the center of each tortilla, roll it up, and place it seam-side down in a greased baking dish.
- Sauce It Up: Pour the enchilada sauce over the top of the rolled enchiladas.
- Cheese It: Sprinkle the remaining shredded cheese over the enchiladas.
- Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes.
- Cool and Garnish: Let the enchiladas rest for a few minutes and sprinkle with chopped cilantro.
- Serve and Enjoy: Dish onto plates and dig in!
Notes
Can be stored in an airtight container in the fridge for up to 3 days. Enjoy with a side salad or corn salsa.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Find it online: https://doughgirlbylea.com/cheesy-chicken-enchiladas-recipe/