Ingredients
Scale
- 10 corn tortillas
- 2 cups cooked chicken (shredded)
- 2 cups shredded cheese (cheddar or Mexican blend)
- 2 cups red enchilada sauce
- 1 cup sour cream (for serving)
- Fresh cilantro (for garnish)
- Sliced jalapeños (optional for extra spice)
- Olive oil
Instructions
- Preheat your oven to 350°F (175°C) and gather all ingredients.
- In a large bowl, mix the shredded chicken with cheese. Fill each tortilla with the mixture and roll tightly. Place seam-side down in a baking dish.
- Pour the red enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly, then serve with sour cream, cilantro, and jalapeños.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can make vegetarian enchiladas by using vegetables or beans instead of chicken.
- Freeze assembled enchiladas before baking to keep them fresh longer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg