Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1 (10 ounce) can enchilada sauce
- 12 corn tortillas
- Optional toppings: sour cream, salsa, avocado, cilantro
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in shredded chicken, diced tomatoes and green chilies, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally, until heated through.
- In a small bowl, combine Monterey Jack and cheddar cheese. Reserve about 1/2 cup for topping.
- Spread a thin layer of enchilada sauce in the bottom of the prepared baking dish.
- Warm tortillas slightly to make them more pliable. Fill each tortilla with about 1/4 cup of the chicken mixture and 2 tablespoons of the cheese mixture. Roll up tightly and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the enchiladas and sprinkle with the reserved cheese.
- Bake for 20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let cool slightly before serving. Garnish with desired toppings.
Notes
For a spicier enchilada, use a spicier enchilada sauce or add a pinch of cayenne pepper to the chicken mixture. You can substitute ground beef or turkey for the chicken. To store leftovers, cover and refrigerate for up to 3 days. Reheat in the oven or microwave. Can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg