Description
Delicious chicken enchiladas filled with tender shredded chicken and topped with a rich enchilada sauce and melted cheese.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup red enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas
- 1/2 cup chopped onion (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the shredded chicken, half of the enchilada sauce, and chopped onion in a large mixing bowl.
- Warm the tortillas in a dry skillet until pliable.
- Fill each tortilla with the chicken mixture and roll them up tightly.
- Place the rolled enchiladas seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20 minutes or until the cheese is melted and bubbly.
- Serve hot, garnishing with fresh cilantro, sour cream, or jalapeños.
Notes
You can customize the filling with ground beef or turkey, or make it vegetarian with beans and veggies. Prepare enchiladas a day in advance and refrigerate until ready to bake.
Nutrition
- Serving Size: 1 enchilada
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg