Description
Delicious homemade baked spicy Mexican chicken enchiladas filled with shredded chicken and cheese, topped with enchilada sauce.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10 oz) enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 small corn tortillas
- 1/4 cup chopped fresh cilantro (optional)
- Sour cream (for serving, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, diced green chilies, cumin, chili powder, garlic powder, and onion powder. Mix well.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- Spread 1/4 cup of enchilada sauce evenly on the bottom of a 9×13 inch baking dish.
- Take a tortilla, fill it with about 1/4 cup of the chicken mixture, roll it up tightly, and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheddar and Monterey Jack cheeses.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro if desired and serve with sour cream on the side.
Notes
- For a vegetarian option, substitute the chicken with black beans or sautéed vegetables.
- Add sliced jalapeños or a dash of hot sauce to the filling for extra heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg