Mexican Enchiladas
Mexican Enchiladas are one of my go-to weeknight meals! Ooey gooey cheese with chicken and veggies make this recipe irresistible.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 teaspoon kosher salt
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 garlic clove, minced
- 2 chicken breasts or 2 cups chicken, cooked and shredded
- 1 cup frozen corn, defrosted
- 1 1/2 cups Mexican cheese blend
- 1 28 oz can enchilada sauce
- 8 flour tortillas
Instructions
- Preheat oven to 350 degrees.
- Heat 1 tbsp of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.
- Add red bell pepper and sauté for another 2 minutes.
- Add cumin and garlic and sauté for an additional minute.
- Remove the mixture from the pan and place in a bowl. After the mixture has cooled, add the chicken, corn, and 1 cup cheese and mix to combine.
- Pour half of the enchilada sauce in a 9 x 11 inch baking dish.
- Divide the mixture (about 1/2 cup each), placing it in the middle of each tortilla and rolling it up like a wrap (burrito shape).
- Place the rolled enchiladas close together, seam side down in the sauced baking dish. Continue to roll the rest of the filled enchiladas.
- Once you have finished making the stuffed enchiladas, pour the rest of the enchilada sauce over them and top with 1/2 cup cheese. *If you’re planning on making this dish another day, cover it and freeze at this point.
- Cover the dish with foil and bake in the oven for 15 minutes (30 minutes if you are starting with frozen enchiladas.
- Serve.
- *Enchiladas will stay in the freezer for up to 4 months. For best results, prepare enchiladas then freeze. Do not bake.
Nutrition
Calories: 370kcal | Carbohydrates: 35g | Protein: 23g | Fat: 16g | Cholesterol: 60mg | Sodium: 1440mg | Fiber: 3g | Sugar: 4g
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