Description
A comforting, flavorful dinner made with tender chicken, warm spices, and a rich enchilada sauce—perfect for busy weeknights.
Ingredients
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Cooked chicken breast – 2 cups, shredded
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Olive oil – 1 tablespoon
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Onion – 1 medium, finely diced
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Garlic cloves – 2, minced
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Ground cumin – 1 teaspoon
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Chili powder – 1 teaspoon
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Smoked paprika – ½ teaspoon
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Salt – ¾ teaspoon
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Black pepper – ½ teaspoon
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Enchilada sauce – 2 cups
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Corn tortillas – 8 (6-inch)
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Shredded cheese – 1½ cups
Instructions
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Heat olive oil in a skillet over medium heat. Add onion and cook until softened.
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Stir in garlic and cook briefly.
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Add shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper. Stir well.
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Mix in ½ cup enchilada sauce and remove from heat.
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Preheat oven to 375°F (190°C). Spread ½ cup sauce in a baking dish.
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Fill tortillas with chicken mixture and cheese, roll, and place seam-side down.
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Pour remaining sauce over enchiladas and sprinkle with cheese.
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Bake for 20–25 minutes until bubbly and lightly golden.
Notes
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Warm tortillas before rolling to prevent cracking.
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Enchiladas can be assembled ahead and baked later.
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Freeze unbaked enchiladas for easy future meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes