Description
These enchiladas are simple to prepare and packed with flavor, making them ideal for busy weeknights.
Ingredients
Scale
- 2 cups shredded chicken
- 1 cup shredded cheese (cheddar or Mexi-blend)
- 1 can (10 oz) enchilada sauce
- 8 corn or flour tortillas
- 1/2 cup diced onions
- 1/2 cup chopped bell peppers
- 1 tablespoon olive oil
- Salt and pepper to taste
- Sour cream and chopped cilantro for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add diced onions and bell peppers, and sauté until they are softened.
- In a bowl, combine the shredded chicken, half of the cheese, sautéed onions and bell peppers, and a little enchilada sauce.
- Take a portion of the chicken mixture and place it in each tortilla. Roll them up and place them seam side down in a baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Serve hot, topped with sour cream and cilantro if desired.
Notes
For a quicker option, use rotisserie chicken. Feel free to customize the filling with beans, corn, or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg