Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt to taste
- 1/2 cup enchilada sauce
- 8 flour or corn tortillas
- 1 1/2 cups shredded cheese blend (cheddar and Monterey Jack)
- Fresh cilantro, chopped (for topping)
- Sour cream (for serving)
- Sliced avocado (for serving)
Instructions
- In a skillet, sauté diced onion and minced garlic in oil over medium heat until fragrant.
- Add shredded chicken along with cumin, chili powder, paprika, and salt. Stir well to combine.
- Mix in some enchilada sauce to keep the filling moist.
- Warm tortillas briefly in a skillet or microwave until flexible.
- Place a tortilla on a flat surface, fill with chicken mixture and cheese. Roll tightly and place seam-side down in a baking dish.
- Pour remaining enchilada sauce over assembled tortillas and sprinkle with extra cheese.
- Bake at 375°F (190°C) for about 20 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 65mg