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Chicken Enchiladas

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A nostalgic dish of Chicken Enchiladas filled with shredded chicken, cheese, and enchilada sauce, baked to perfection.

Ingredients

Scale
  • 2 cups cooked shredded chicken
  • 1 can (10 oz) enchilada sauce
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 8 flour tortillas
  • 1/2 cup chopped onion
  • 1/2 cup sour cream
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 350°F (175°C), getting it nice and warm for the upcoming deliciousness.
  2. Heat the olive oil over medium heat. Add the chopped onions and sauté until they turn translucent, releasing that delicious onion aroma into the air.
  3. Stir in the cooked shredded chicken along with cumin, garlic powder, salt, and pepper until well combined and heated through.
  4. Spread a little enchilada sauce on the bottom of a baking dish to prevent the tortillas from sticking and add a delightful layer of flavor.
  5. Fill each flour tortilla with a generous amount of the chicken mixture, sprinkle some cheese on top, then roll it up tightly and place it seam-side down in the baking dish. Repeat this process for all the tortillas.
  6. Pour the remaining enchilada sauce over the top of the enchiladas, ensuring each one is well coated. Sprinkle the remaining cheese on top.
  7. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
  8. Serve hot, topped with sour cream if desired, and enjoy this culinary delight.

Notes

These enchiladas can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. For extra flavor, consider using rotisserie chicken.

Nutrition

Find it online: https://doughgirlbylea.com/chicken-enchiladas-2/

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