Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup sour cream
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 can (15 oz) enchilada sauce
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onions and minced garlic, and sauté until fragrant and translucent.
- Stir in the shredded chicken and diced tomatoes, mixing well and cook for an additional 5 minutes.
- Assemble the enchiladas by placing a generous amount of the chicken filling in the center of each corn tortilla and rolling tightly.
- Pour enchilada sauce over the rolled tortillas and top with shredded cheese. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until cheese is bubbly and golden.
Notes
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- You can freeze these enchiladas before baking for up to 2 months.
- Serve with fresh guacamole, sour cream, and a sprinkle of cilantro for an authentic taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg