Ingredients
Scale
- 12 corn tortillas
- 2 cups shredded cooked chicken
- 1 ½ cups red enchilada sauce (store-bought or homemade)
- 1 cup crumbled queso fresco or panela cheese, divided
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Thinly sliced red onion, for garnish
- Sour cream, for serving
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- In a bowl, mix shredded chicken with ½ cup enchilada sauce, cumin, smoked paprika, salt, and pepper.
- Warm tortillas in a dry skillet or microwave until pliable. Divide chicken filling evenly among tortillas, fold them over (like burritos), and place seam-side down in the dish.
- Pour remaining enchilada sauce over the folded tortillas. Sprinkle with ¾ cup crumbled cheese.
- Bake 20–25 minutes, until sauce bubbles and cheese melts and browns slightly.
- Let rest 5 minutes. Garnish with cilantro, red onion, extra cheese, and sour cream. Serve with love—and say: “Fold in the cheese!”
Notes
- For extra richness, stir ¼ cup heavy cream into the sauce before baking.
- Queso fresco won’t melt like cheddar—it gets creamy and stretchy instead. Don’t substitute with cheddar unless you want a different texture!
- Use flour tortillas if you prefer softer, more pliable edges.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 3 enchiladas with sauce
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 65mg
