Description
Delicious, cheesy chicken enchiladas packed with flavor and perfect for any occasion.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 10–12 corn or flour tortillas (6-inch size)
- 2 cups enchilada sauce (store-bought or homemade)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Optional toppings: sour cream
- Optional toppings: guacamole
- Optional toppings: chopped cilantro
- Optional toppings: sliced black olives
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion until soft, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Mix in diced tomatoes, green chilies, chili powder, cumin, oregano, salt, and pepper. Stir to combine and simmer with shredded chicken for 5-10 minutes.
- Pour a thin layer of enchilada sauce (about 1/2 cup) into the bottom of the baking dish.
- Warm the tortillas by wrapping in a damp paper towel and microwaving for about 30 seconds or placing in a skillet.
- Fill each tortilla with about 1/3 cup of the chicken filling, sprinkle with cheese, roll up, and place seam side down in the dish.
- Pour remaining enchilada sauce over tortillas and sprinkle with remaining cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Allow to cool for a few minutes before serving.
Notes
For added flavor, consider spicing up the enchilada sauce or adding extra vegetables for nutrition.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg