Ingredients
Yield: 4 servings
Prep time: 20 minutes
Cook time: 35–40 minutes
Total time: 55–60 minutes
Here’s what you will need:
- 2 cups shredded chicken (about 2 large chicken breasts)
- 1 cup shredded cheddar cheese (100g)
- 1 can (10 oz / 283g) red enchilada sauce
- 1 can (4 oz / 113g) diced green chiles
- 1 tsp ground cumin
- 1 tsp chili powder
- 8 corn tortillas
- Salt & pepper, to taste
Instructions
- Preheat your oven to 375°F.
- To shred the chicken, use two forks to pull apart the cooked chicken breasts until they’re in small pieces.
- Combine shredded chicken, half of the cheddar cheese, enchilada sauce, diced green chiles, cumin, chili powder, salt, and pepper in a bowl.
- In a skillet, warm each tortilla for 10-15 seconds on each side until pliable.
- Fill each tortilla with the chicken mixture, roll it up, and place seam side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, until bubbly and golden.
Spice Level & Variations
This recipe is medium-spicy; for milder enchiladas, reduce the chili powder or use bell peppers instead of green chiles. For extra heat, add jalapeños or use hot salsa.
Vegetarian Version: Substitute chicken with 1 can of black beans (drained) and add 1 cup of corn.
Slow-Cooker Chicken Version: Add uncooked chicken, enchilada sauce, and spices in a slow cooker. Cook on low for 4-6 hours. Shred and proceed with the recipe.
Make-Ahead & Storage Tips
You can prep the filling one day in advance and store it in the fridge. Enchiladas can be assembled and kept in the fridge for 2 days. Bake when ready to serve. For freezing, wrap individual portions tightly in foil and store for up to 3 months. Reheat at 350°F (175°C) for 20-25 minutes.
Serve garnished with chopped cilantro, sour cream, or avocado slices. Recommended sides include rice or a fresh salad!
Nutritional Information
Estimated calories per serving: 350, Protein: 25g, Carbs: 30g, Fat: 15g.