Description
Delicious homemade chicken enchiladas packed with flavor and topped with cheese and fresh garnishes. Perfect for impressing friends or enjoying on a cozy night in!
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup shredded cheese (Cheddar, Monterey Jack, or mix)
- 8 small to medium flour or corn tortillas
- 1 cup enchilada sauce
- 1 small onion, diced
- 1 can black beans (optional)
- Olive oil (for sautéing)
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (for serving)
- Avocado slices (for serving)
Instructions
- Sauté the diced onion in olive oil over medium heat until soft (about 5 minutes).
- Add cooked, shredded chicken and optional black beans to the skillet. Stir well.
- Mix in ½ cup of enchilada sauce, heating for 2-3 minutes.
- Preheat oven to 350°F (175°C). Fill each tortilla with the chicken mixture, sprinkle with cheese, and roll tightly.
- Place the rolled tortillas seam-side down in a greased baking dish. Pour remaining enchilada sauce over the top and sprinkle with more cheese.
- Bake in the preheated oven for 20-25 minutes or until cheese is bubbly and golden. Optionally broil for a couple of minutes for extra browning.
- Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt before serving.
Notes
Make ahead and refrigerate the filling, or freeze the assembled enchiladas before baking for a quick meal later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg