Description
Quick and easy chicken enchiladas filled with succulent shredded chicken, topped with cheese and enchilada sauce for a crowd-pleasing meal.
Ingredients
- 2 cups cooked shredded chicken
- 1/2 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Tortillas (corn or flour)
- Cheese (for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, enchilada sauce, cumin, garlic powder, salt, and pepper.
- Place a tortilla on a flat surface, spoon some chicken mixture, and sprinkle with cheese.
- Roll the tortilla tightly around the filling and place seam-side down in a baking dish.
- Repeat the process until the dish is filled.
- Pour remaining enchilada sauce over the rolled tortillas and top with more cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden.
- Let sit a minute and serve hot with desired toppings.
Notes
For a quicker preparation, consider using rotisserie chicken. Enhance the flavor by experimenting with different cheese varieties or sauces.