Chicken Enchiladas

Here’s a simple and delicious Chicken Enchiladas recipe that’s perfect for a weeknight dinner:

🌯 Easy Chicken Enchiladas

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 25 minutes

🧂 Ingredients:

• 2 cups cooked, shredded chicken (rotisserie chicken works great)

• 1½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• 1 can (10 oz) red enchilada sauce (or homemade)

• 8 small flour or corn tortillas

• 1/2 cup chopped onion (optional)

• 1/2 tsp cumin

• 1/2 tsp chili powder

• Salt & pepper to taste

• 1 tbsp oil

Optional toppings:

• Sour cream

• Fresh cilantro

• Sliced avocado

• Jalapeños

• Lime wedges

🔪 Instructions:

1. Preheat oven to 375°F (190°C).

2. Prepare filling:
   In a skillet, heat oil over medium heat. Add onion (if using), and cook until soft. Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Add 1/3 cup of the enchilada sauce and 1/2 cup cheese. Mix until combined and heated through.

3. Assemble enchiladas:
   Spoon 2–3 tablespoons of filling onto each tortilla, roll it up, and place seam-side down in a greased 9×13-inch baking dish.

4. Top & bake:
   Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with the remaining cheese.

5. Bake uncovered for 20–25 minutes, until bubbly and cheese is melted.

6. Serve:
   Garnish with your favorite toppings and serve warm.

🔄 Variations:

• Spicy: Add chopped jalapeños or hot sauce to the filling.

• Creamy: Mix in 1/4 cup sour cream or cream cheese with the chicken.

• Veggie Boost: Add sautéed bell peppers, corn, or black beans to the filling.

Let me know if you’d like a green enchilada version or a low-carb option!