Description
A simple and healthy twist on classic chicken enchiladas with a creamy queso sauce.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup queso cheese sauce
- 8 corn tortillas
- 1 cup diced tomatoes
- 1/2 cup diced onions
- 1 tsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a pan and sauté onions until soft.
- Mix shredded chicken, tomatoes, cumin, chili powder, and garlic powder in a bowl.
- Warm tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture and roll tightly.
- Place enchiladas seam-side down in a baking dish.
- Pour queso sauce evenly over the top.
- Bake for 20 minutes until bubbly.
- Garnish with cilantro before serving.
Notes
- Use rotisserie chicken for quick prep.
- For extra heat, add diced jalapeños.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican