Description
A simple, flavorful chicken enchilada recipe that comes together in under an hour. Perfect for weeknight dinners, packed with tender chicken, melty cheese, and authentic Mexican spices.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 flour tortillas, medium size
- 1 ½ cups enchilada sauce (red or green)
- 1 cup shredded Mexican blend cheese (or Monterey Jack or cheddar)
- ½ cup sautéed onions (optional)
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp ground cumin (optional, more authentic)
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- ¼ cup sliced jalapeños (optional, for heat)
- ½ cup black beans (optional, for bulk)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine shredded chicken, chili powder, garlic powder, cumin, salt, and pepper; mix well.
- Warm the flour tortillas briefly so they are pliable.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Place a spoonful of the chicken mixture onto each tortilla, add a little sautéed onion, then roll tightly.
- Arrange the rolled tortillas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro and optional jalapeños before serving.
Notes
For extra flavor, include sautéed onions and optional jalapeños. You can also add black beans or corn for extra texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx 2 tortillas with filling)
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken enchiladas, easy Mexican recipe, weeknight dinner