Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken breast, shredded
- 1 cup enchilada sauce
- 1 cup shredded cheddar or Mexican blend cheese
- 8 corn tortillas
- Optional toppings: chopped cilantro, sour cream, avocado
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil in a skillet and sauté onion until translucent, about 3-4 minutes. Add garlic and cook 1 minute more.
- Stir in shredded chicken and enchilada sauce; simmer 2-3 minutes until heated through.
- Warm tortillas to pliable; fill each with chicken mixture and cheese, roll up, and place seam-side down in a baking dish.
- Pour remaining sauce over the rolled enchiladas and sprinkle with remaining cheese.
- Bake 20-25 minutes until cheese is bubbly and lightly browned. Garnish with cilantro if desired.
Notes
- To make ahead, fill and refrigerate up to 24 hours before baking.
- Use leftover cooked chicken or rotisserie chicken to shave time.
- For a gluten-free version, use corn tortillas and gluten-free sauce.
- Serve with sour cream, avocado, and cilantro for extra freshness.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 enchilada
- Calories: 320 Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg
