Description
Satisfying and flavorful chicken enchiladas that are quick and easy to prepare, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup beef broth
- 8 small tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (15 oz) diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Optional toppings: sour cream, avocado, cilantro
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat a splash of beef broth over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- Stir in the minced garlic, chili powder, and cumin. Cook for another minute until fragrant.
- Add the shredded chicken and diced tomatoes (with their juice) to the skillet. Mix well and let simmer for 5 minutes.
- Lay out your tortillas. Spoon the chicken mixture into the center of each tortilla, then top with shredded cheese.
- Roll each tortilla tightly and place them seam-side down in a baking dish.
- Pour remaining beef broth over the rolled enchiladas and sprinkle with any leftover cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.
- Serve hot with your choice of toppings!
Notes
Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days. Substitutions available for protein and tortillas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg