Chicken Enchiladas

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 can (10 oz) enchilada sauce
• 8 flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a skillet over medium heat. Sauté onions and bell peppers until softened.
3. 3 Mix shredded chicken with sautéed veggies, cumin, salt, and pepper.
4. 4 Spread a thin layer of enchilada sauce in a 9x13 inch baking dish.
5. 5 Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.
6. 6 Pour remaining enchilada sauce over the rolled enchiladas and top with cheese.
7. 7 Bake for 30 minutes or until cheese is bubbly and edges are crispy.
8. 8 Ensure chicken reaches an internal temperature of 165°F before serving.

Nutrition

Tips

• Use rotisserie chicken for a quicker prep.
• Add a dollop of sour cream and a sprinkle of cilantro for extra flair.
• For spice lovers, add diced jalapeños to the filling.
• Warm tortillas before rolling to prevent cracking.
• Leftovers taste great the next day!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a side of Mexican rice.
• Pair with refried beans for a hearty meal.
• Add a fresh avocado salad on the side.
• Top with a dollop of guacamole.

FAQ