Description
Delicious and creamy chicken enchiladas topped with queso cheese, perfect for a cozy dinner.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup queso cheese
- 8 corn tortillas
- 1 cup enchilada sauce
- 1/2 cup sour cream
- 1/2 cup diced onions
- 1/2 cup chopped cilantro
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, queso cheese, sour cream, diced onions, garlic powder, cumin, salt, and pepper.
- Warm the corn tortillas in a skillet until pliable.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled enchiladas seam-side down in a baking dish.
- Pour the enchilada sauce over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes until heated through.
- Garnish with chopped cilantro before serving.
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Notes
- Feel free to add black beans or corn for extra flavor.
- Can be made ahead and stored in the refrigerator before baking.
- Serve with a side of guacamole or salsa for added taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg