Description
A comforting Mexican dish with tender chicken, soft tortillas, and a flavorful sauce, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1/2 cup diced onions
- 1/2 cup diced green bell pepper
- 1/4 cup chopped cilantro
- 8 corn tortillas
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, diced onions, diced green bell pepper, and chopped cilantro.
- Pour half of the enchilada sauce into the chicken mixture and stir until well combined.
- Warm the corn tortillas in the microwave for about 30 seconds.
- Place a spoonful of the chicken mixture in the center of each tortilla and roll it up tightly, tucking in the sides.
- Place the rolled enchiladas seam side down in a baking dish and pour the remaining enchilada sauce over the top.
- Sprinkle the shredded cheese evenly over the top of the enchiladas.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 5-10 minutes to lightly brown the cheese.
- Serve hot, garnished with extra cilantro if desired.
Notes
Use rotisserie chicken for a quicker meal; customize with your favorite veggies or cheeses.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg