Saucy, cheesy chicken enchiladas smothered in a homemade red enchilada sauce and baked until bubbly.
Prep Time
20 min
Cook Time
25 min
Difficulty
Medium
Servings
4
🥗Ingredients
- 8wholeCorn tortillas
- 3cupsCooked shredded chicken
- 2cupsEnchilada sauce
- 2cupsCheese
- 1/2cupSour cream
- 1wholeOnion
- 2clovesGarlic
- 1tspCumin
- 1/4cupFresh cilantro
- 1wholeLime
📝Instructions
- 1
Preheat oven to 190C. Saute diced onion and garlic until soft.
- 2
Mix onion with shredded chicken, half the cheese, sour cream, and cumin.
- 3
Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- 4
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
- 5
Pour remaining enchilada sauce over the rolled tortillas.
- 6
Top with remaining cheese.
- 7
Bake for 20-25 minutes until cheese is melted and sauce is bubbly.
- 8
Garnish with fresh cilantro and a squeeze of lime.
📊Nutrition per Serving
480
kcal Calories
34
g Protein
35
g Carbs
22
g Fat
5
g Fiber
6
g Sugar