Ingredients
Scale
- 2 cups cooked and shredded chicken
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 flour tortillas
- 1 can (10 oz) red enchilada sauce
- 2 cups shredded Monterey Jack cheese
Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. Sauté chopped onion and minced garlic in a skillet until soft.
- 3. Combine shredded chicken with sautéed onion and garlic; season with cumin, chili powder, salt, and pepper.
- 4. Spread a small amount of enchilada sauce in a baking dish.
- 5. Fill each tortilla with the chicken mixture and cheese; roll tightly and place seam side down in the dish.
- 6. Pour remaining sauce over the enchiladas and top with extra cheese.
- 7. Cover with foil and bake for 20-25 minutes; remove foil and bake an additional 5-10 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg