Ingredients
Scale
- 10-12 corn or flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 lb cooked chicken, beef, or beans (your choice)
- 1 cup enchilada sauce (store-bought or homemade)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the filling: In a skillet, heat olive oil over medium heat. sauté diced onion and minced garlic until fragrant. Add cooked chicken or beans, chili powder, cumin, salt, and pepper. Cook for 5-7 minutes until heated through.
- Warm the tortillas to make folding easier. You can microwave them for 20 seconds or heat in a dry skillet.
- Assemble the enchiladas: Spread a spoonful of enchilada sauce on each tortilla. Place a few spoonfuls of the filling on one side, sprinkle with cheese, and fold the tortilla over to create a fold-in effect.
- Arrange in a baking dish: Place the filled tortillas seam-side down in a greased baking dish. Pour the remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake: Bake uncovered for 20-25 minutes until cheese is bubbly and golden.
Notes
- You can customize the filling with vegetables like bell peppers or olives for extra flavor.
- Use low-fat cheese for a healthier version.
- Ensure tortillas are warmed to make rolling easier.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 enchilada
- Calories: 375 kcal Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg