Description
Delicious homemade chicken enchiladas layered with cheese and spices, perfect for a family dinner.
Ingredients
Scale
- 12 corn tortillas
- 16 ounces enchilada sauce (about 2 cups), divided
- 16 ounces shredded chicken (about 3 cups)
- 16 ounces shredded cheese (about 4 cups), divided
- 6 green onions, thinly sliced
- 1 jalapeño pepper, deseeded and finely diced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Kosher salt and ground black pepper, to taste
- Nonstick cooking spray
Instructions
- Preheat oven to 190°C (375°F). Lightly coat a large sheet pan with nonstick cooking spray.
- In a bowl, combine shredded chicken, half the enchilada sauce, half the cheese, sliced green onions (reserving some for garnish), jalapeño, and all the spices. Mix well.
- Spread a few spoonfuls of enchilada sauce on the bottom of the sheet pan.
- Layer half of the tortillas over the sauce, then top with half of the chicken mixture and a handful of cheese. Repeat with remaining tortillas, chicken mixture, and sauce.
- Cover with foil and bake for 20 minutes. Remove foil, sprinkle remaining cheese on top, and bake uncovered for another 10 minutes, or until bubbly and golden.
- Optional: Broil for 2–3 minutes for a golden top.
- Garnish with remaining green onions and extra jalapeño slices if desired. Slice and serve hot.
Notes
- This recipe is great for meal prep and can be stored in the refrigerator for up to three days.
- Feel free to substitute the chicken with beef or a plant-based protein for a different variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg