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Chicken Enchiladas with Creamy Tomato Sauce

Chicken Enchiladas with Creamy Tomato Sauce

Delicious chicken enchiladas covered in a rich, creamy tomato sauce.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
  • 2 cups tomato sauce Choose your favorite brand or homemade.
  • 1 cup shredded cheese Mexican blend or cheddar works well.
  • 1 cup sour cream For a richer flavor, mix in some lime juice.
  • 8 oz flour tortillas Feel free to use corn tortillas for a gluten-free option.
  • 1 tbsp olive oil For sautéing the onions and garlic.
  • 1 medium onion Dice it finely for even cooking.
  • 2 cloves garlic Minced.
  • 1 tsp cumin Adds a warm flavor.
  • 1 tsp chili powder Adjust based on your spice preference.

Instructions

Preparation Steps

  • Preheat your oven to 350°F (175°C).
  • In a pan, heat the olive oil over medium heat. Add the diced onion and sauté until softened.
  • Stir in the minced garlic, cumin, and chili powder; cook until fragrant.
  • Mix in the shredded chicken and 1 cup of tomato sauce. Stir well to combine.
  • Spread a layer of the remaining tomato sauce on the bottom of a baking dish.
  • Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the dish.
  • Top with sour cream and sprinkle with cheese.
  • Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly.

Notes

Serve with fresh cilantro and a squeeze of lime for added freshness.