Description
Delicious and easy-to-make creamy cheese chicken enchiladas that bring comfort and joy to your family gatherings.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup queso cheese
- 8 corn tortillas
- 1 can enchilada sauce
- 1/2 cup diced onions
- 1/2 cup chopped cilantro
- 1 teaspoon ground cumin
- Salt to taste
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the shredded chicken, queso cheese, diced onions, ground cumin, and a pinch of salt in a mixing bowl. Mix until well-coated.
- Heat a skillet over medium heat and warm the corn tortillas until soft and pliable.
- Spoon in some of the chicken mixture onto each warm tortilla, roll them up tightly, and place them seam-side down in a baking dish.
- Spread a layer of enchilada sauce on the bottom of the dish, then pour the remaining sauce over the rolled enchiladas.
- Sprinkle additional queso cheese on top.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Remove from the oven, sprinkle with chopped cilantro, and serve hot.
Notes
For best results, warm the tortillas before filling to avoid cracking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: enchiladas, chicken enchiladas, comfort food, easy recipe, Mexican food