Ingredients
2 cups cooked shredded chicken (rotisserie works great)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (15 oz) tomato sauce
1 cup sour cream or Mexican crema
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
8 small flour or corn tortillas
1/4 cup fresh cilantro, chopped (optional garnish)
Salt & pepper to taste
Instructions
1. Prepare Filling: In a skillet, heat olive oil. Sauté onion and garlic until fragrant. Stir in shredded chicken, cumin, chili powder, salt, and pepper. Add 1/2 cup tomato sauce, mix, and set aside.
2. Make Sauce: In a bowl, combine remaining tomato sauce with sour cream (or crema). Whisk until smooth.
3. Assemble Enchiladas: Spread a thin layer of sauce in a baking dish. Fill each tortilla with chicken mixture, roll tightly, and place seam-side down.
4. Top & Bake: Pour remaining sauce over enchiladas. Sprinkle generously with shredded cheese. Bake at 375°F (190°C) for 20–25 minutes until cheese is bubbly and golden.
5. Serve: Garnish with cilantro and serve warm with your favorite sides.
Notes
Warm tortillas slightly before rolling to prevent cracking.
Use a mix of cheeses for extra flavor.
Add jalapeños or green chilies for spice.
Double the batch for freezing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Mexican
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg