Ingredients
Scale
- 2 cups cooked and shredded chicken
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 can (10 oz) red enchilada sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté chopped onion and minced garlic in a skillet over medium heat until soft.
- Add shredded chicken, cumin, chili powder, salt, and pepper; mix well and cook for an additional few minutes.
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, sprinkle with cheese, roll tightly, and place seam side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with more cheese.
- Cover with foil and bake for 20-25 minutes; remove foil for an additional 5-10 minutes until cheese is bubbly.
- Let rest before serving; garnish with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg