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Chicken Enchiladas

A creamy and flavorful dish combining tender chicken and zesty spices, all wrapped in soft tortillas and topped with a rich sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked and shredded chicken
  • 1 cup sour cream
  • 1 cup shredded cheese any variety you prefer
  • 1 cup enchilada sauce preferably mild or medium
  • 8 pieces flour tortillas
  • 1 cup chopped green onions
Spices
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, sour cream, half of the shredded cheese, green onions, cumin, chili powder, salt, and pepper. Stir until well-mixed.
Assembly
  1. On a clean surface, lay out one tortilla. Spoon a generous amount of the chicken mixture onto the center of the tortilla and roll it up tightly. Repeat with all tortillas.
  2. Spread a thin layer of enchilada sauce on the bottom of a greased baking dish. Place the rolled enchiladas seam-side down in the dish.
  3. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining shredded cheese.
Baking
  1. Place the baking dish in the preheated oven and bake for about 25 minutes, or until the cheese is bubbly and golden brown.
  2. Remove from the oven, allow to cool slightly, serve warm, and enjoy.

Notes

Ingredient Substitutions: You can use turkey or beans for a vegetarian option. Timing Adjustments: If your chicken is not pre-cooked, bake it first and shred it to save time. Avoid overfilling tortillas to prevent mess.