Easy Enchiladas

These easy enchiladas are a comforting, crowd-pleasing Mexican-inspired dish with soft tortillas rolled around a simple seasoned chicken filling, smothered in a quick homemade tomato sauce, and topped with melted cheese. They bake fast, use pantry staples, and make a satisfying family dinner that’s lighter than restaurant versions—perfect for weeknights when you want flavor without fuss.

Easy Enchiladas

Ingredients

For 8 enchiladas (serves 4–6), gather these items:

  • 8 medium flour or corn tortillas
  • 500 grams cooked shredded chicken (boiled, grilled, or leftover roast)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (400 grams) diced tomatoes
  • 1 can (200 grams) tomato sauce or passata
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • 1½ cups shredded cheddar or mozzarella cheese
  • Optional: ½ cup black beans or corn (mixed into filling), fresh coriander for garnish

Direction

  • Step 1: Preheat oven to 190°C (375°F). Lightly grease a 9×13-inch baking dish.
  • Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion 4 minutes until soft. Add minced garlic and cook 1 minute.
  • Step 3: Stir in shredded chicken, cumin, chili powder, oregano, salt, and pepper. Cook 2–3 minutes to warm and season the filling. Remove from heat.
  • Step 4: In the same skillet (or a small saucepan), add remaining 1 tablespoon oil, diced tomatoes with juice, and tomato sauce. Simmer 5 minutes until slightly thickened. Season with salt and pepper.
  • Step 5: Spread ½ cup sauce on the bottom of the baking dish. Place 2–3 tablespoons chicken filling down the center of each tortilla. Roll tightly and place seam-side down in the dish.
  • Step 6: Pour remaining sauce over the rolled enchiladas. Sprinkle shredded cheese on top. Cover with foil and bake 20 minutes. Uncover and bake 5–10 minutes more until cheese is bubbly and golden. Let rest 5 minutes. Garnish with coriander and serve hot.

Nutrients Information

Per enchilada (approximate values with low-fat cheese):

  • Calories: 280 to 320
  • Total Fat: 10 to 12 grams
  • Saturated Fat: 4 to 5 grams
  • Cholesterol: 60 to 80 milligrams
  • Sodium: 500 to 650 milligrams
  • Total Carbohydrates: 28 to 32 grams
  • Dietary Fiber: 3 to 5 grams
  • Sugars: 5 grams (natural from tomatoes/onion)
  • Protein: 22 to 26 grams
  • Good source of lean protein from chicken, vitamin C from tomatoes, calcium from cheese, and moderate carbs from tortillas. A balanced meal when served with a side salad or beans.

Recipes Credit

Contributed by United States Department of Agriculture (USDA) Extension Service