Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie or boiled chicken breasts)
- 10 small flour or corn tortillas
- 1 cup enchilada sauce (red or green, based on preference)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until translucent. Stir in chili powder, cumin, salt, and pepper. Add shredded chicken and half of the enchilada sauce. Mix well and cook for 5 minutes.
- Spread a small amount of enchilada sauce over a tortilla. Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla, roll it up, and place seam-side down in a baking dish. Repeat with all tortillas. Pour remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- Bake uncovered for 20-25 minutes, until cheese melts and bubbly. Broil for an additional 2-3 minutes for a crispy top. Garnish with fresh cilantro if desired.
Notes
- Use gluten-free corn tortillas for a gluten-free version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Can be frozen by wrapping tightly in plastic wrap and foil for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 enchilada
- Calories: 310 kcal Kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg