Ingredients
Equipment
Method
- In a large skillet over medium heat, sauté diced onion and bell pepper in a splash of oil for about 5 minutes until soft.
- Add shredded chicken to the skillet, along with cumin, paprika, salt, and pepper. Stir and cook for an additional 2-3 minutes until heated through.
- Preheat the oven to 180 °C (350 °F). Grease a baking dish with cooking spray or oil.
- Lay a tortilla flat, spoon a generous amount of chicken filling into the center, drizzle with enchilada sauce, and sprinkle with cheese. Roll up the tortilla and place seam-side down in the baking dish. Repeat with remaining tortillas.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese.
- Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
Quick and Easy Chicken Enchiladas are perfect for busy weeknights and can be customized with various fillings and toppings.