Chicken Enchiladas
Delicious and comforting Chicken Enchiladas that are perfect for family dinners or gatherings, filled with tender shredded chicken, cheese, and savory sauces wrapped in corn tortillas.
Ingredients
Filling
- 2 cups cooked shredded chicken Use rotisserie chicken for quicker prep.
- 1 cup corn Frozen or canned corn both work.
- 1 can (15 oz) tomato sauce
- 1 cup red enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend) Feel free to use a different type of cheese for variety.
- 8-10 pieces corn tortillas Corn tortillas are traditional but flour tortillas can be used.
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a skillet, sauté onion and garlic until translucent.
- Add shredded chicken, corn, cumin, salt, and pepper, and mix well.
- In a separate bowl, combine tomato sauce with enchilada sauce.
- Spread a thin layer of the sauce mixture in a baking dish.
Assembly
- Fill each tortilla with the chicken mixture, roll it up, and place seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas and top with shredded cheese.
Baking
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes until cheese is bubbly.
- Garnish with fresh cilantro and serve hot.
Notes
Serve hot with toppings like sour cream, guacamole, or salsa. Pair with a side salad or rice. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 650mgFiber: 3gSugar: 2g
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