Classic Chicken Enchiladas
Tender shredded chicken rolled in corn tortillas, smothered in a rich red chili sauce and melted cheese.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 3 cups Shredded cooked chicken
- 20 ounces Red enchilada sauce
- 2 cups Shredded Monterey Jack cheese
- 8 pieces Corn tortillas
- 4 ounces Diced green chiles
- 1/2 cup Sour cream(optional)
- 2 tablespoons Vegetable oil
- 1/2 cup Diced white onion
- 1/4 cup Fresh cilantro(optional)
- 1 teaspoon Ground cumin
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
In a medium bowl, combine the shredded chicken, diced onion, green chiles, cumin, and 1/2 cup of the enchilada sauce.
- 3
Briefly heat the corn tortillas in a skillet with a little oil or in the microwave to make them pliable and prevent cracking.
- 4
Dip each tortilla into the remaining enchilada sauce to coat both sides lightly.
- 5
Place a generous portion of the chicken mixture and a sprinkle of cheese in the center of each tortilla.
- 6
Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
- 7
Pour the remaining enchilada sauce over the top and sprinkle with the rest of the shredded cheese.
- 8
Bake for 20-25 minutes until the sauce is bubbly and the cheese is completely melted and slightly golden.
Nutrition per Serving
485
Calories
32g
Protein
28g
Carbs
26g
Fat
4g
Fiber
5g
Sugar
980mg
Sodium
Ratings & Reviews
No ratings yet
