Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1/2 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent.
- Add cumin, chili powder, paprika, salt, and pepper. Stir to combine.
- Mix cooked shredded chicken with sautéed spices and set aside.
- Warm tortillas slightly to make folding easier.
- Spread a thin layer of sour cream in each tortilla, add a portion of chicken mixture, and roll up.
- Place rolled tortillas seam-side down in a greased baking dish.
- Pour remaining sour cream over the top and sprinkle with shredded cheese.
- Bake uncovered for 20-25 minutes until cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
- Use cooked rotisserie chicken for quick prep.
- You can add sliced jalapeños for extra spice.
- Serve with a side of Mexican rice or beans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking, Sautéing
- Cuisine: Mexican
- Diet: Comfort Food
Nutrition
- Serving Size: 1 enchilada
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg