Ingredients
Scale
- 10 large corn or flour tortillas
- 2 cups cooked shredded chicken or beef
- 1 can (15 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 diced onion
- 1 diced bell pepper (optional)
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional toppings: sour cream, sliced jalapeños, diced tomatoes
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté the diced onion, bell pepper, and garlic until fragrant and tender.
- Add the shredded chicken or beef, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes until well combined.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Warm the tortillas to make rolling easier. Place a scoop of the meat mixture in the center of each tortilla and roll tightly.
- Arrange the rolled tortillas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top, ensuring all tortillas are coated.
- Sprinkle shredded cheddar and Monterey Jack cheese evenly across the top.
- Bake uncovered in the preheated oven for 20-25 minutes, until cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
- For a vegetarian version, substitute the meat with black beans or roasted vegetables.
- Use authentic Mexican enchilada sauce for an enhanced flavor.
- Warm tortillas before rolling to prevent cracking and ensure easy handling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Contains Meat
Nutrition
- Serving Size: 1 enchilada
- Calories: 470 kcal Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 75mg
