Ingredients
Scale
- 2 cups cooked and shredded chicken
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 can (10 oz) red enchilada sauce
- Chopped cilantro for garnish
- Sour cream for serving
Instructions
- Prepare the chicken by boiling or baking until fully cooked; shred it using two forks.
- In a skillet over medium heat, sauté chopped onion and minced garlic in vegetable oil until soft.
- Add shredded chicken, cumin, chili powder, salt, and pepper; mix well and cook for an additional 3-5 minutes.
- Pour some enchilada sauce into a baking dish to prevent sticking.
- Fill each tortilla with the chicken mixture and sprinkle with cheese; roll tightly and place seam-side down in the dish.
- Pour remaining enchilada sauce over rolled tortillas and top with leftover cheese.
- Cover with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes; remove foil and bake an additional 5-10 minutes until cheese is bubbly.
- Let cool slightly before serving; garnish with cilantro and serve with sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (180g)
- Calories: 360
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg