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
- 1 can (10 oz) red enchilada sauce
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté chopped onion and minced garlic until soft.
- Add shredded chicken, cumin, chili powder, salt, and pepper; mix well and cook for another 3-5 minutes.
- Pour some enchilada sauce into a baking dish and place a spoonful of chicken mixture in each tortilla; roll tightly.
- Arrange rolled tortillas in the dish seam side down, pour remaining sauce on top, and sprinkle with cheese.
- 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: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg