Shredded Chicken Enchiladas: Easy, Flavorful Weeknight Meal
A quick and tasty recipe for weeknight meals featuring shredded chicken and enchiladas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 8 corn tortillas
- 1/2 cup chopped onions
- 1 teaspoon cumin
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix shredded chicken, enchilada sauce, half of the cheese, onions, cumin, and garlic powder.
- Warm the corn tortillas slightly to make them pliable.
- Spoon the chicken mixture into each tortilla, roll them up, and place in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese.
- Bake for 20 minutes or until the cheese is melted and bubbly.
Notes
- Serve with a side of sour cream and guacamole.
- You can substitute chicken with shredded beef or beans for a vegetarian option.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg