Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup enchilada sauce (red or green)
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- ½ cup diced onion
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, half of the enchilada sauce, cumin, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat; soften each tortilla for about 10-15 seconds on both sides.
- Spread some enchilada sauce on the bottom of a baking dish. Fill each tortilla with the chicken mixture and cheese, roll tightly, and place seam side down in the dish.
- Pour remaining enchilada sauce over the tortillas and sprinkle with cheese and diced onion.
- Cover with foil and bake for 20 minutes; uncover and bake an additional 10 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg