Ingredients
Scale
- 1 lb cooked chicken, shredded
- 8 corn or flour tortillas
- 2 cups Kraft Natural Cheese, shredded
- 1 cup enchilada sauce
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Fresh cilantro, chopped (for garnish)
- Sliced chilies (for extra spice)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat, sauté onion and garlic until fragrant.
- Add shredded chicken, chili powder, cumin, salt, and pepper; cook for 2-3 minutes.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Place a spoonful of chicken mixture on each tortilla, roll up, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas.
- Sprinkle shredded Kraft cheese evenly over the top.
- Bake for 20-25 minutes or until cheese is bubbly and golden.
- Garnish with chopped cilantro and sliced chilies before serving.
Notes
- You can substitute chicken with beef or vegetables for variation.
- For a spicier version, add extra chilies or hot sauce.
- Use corn tortillas for a traditional taste or flour tortillas for a softer texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baked
- Cuisine: Mexican
- Diet: Contains Dairy
Nutrition
- Serving Size: 1 enchilada
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 90mg