Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can enchilada sauce (15 oz)
- 8 pieces corn or flour tortillas Warm them slightly to make them pliable.
- 1/2 cup diced onions
- 1/2 cup sour cream (optional)
- to taste Salt and pepper
- as needed Cooking oil or spray For greasing the baking dish.
Method
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, half of the cheese, and a bit of enchilada sauce. Season with salt and pepper.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture and roll them up.
Baking
- Spread a little enchilada sauce on the bottom of a baking dish.
- Place the rolled enchiladas seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake for about 20 minutes until the cheese is bubbly and golden.
Serving
- Serve hot, optionally topped with sour cream and diced onions.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 2gSugar: 1g
Notes
To store leftovers, allow them to cool completely, then place them in an airtight container and refrigerate for about 3 to 4 days. You can also freeze them before baking.
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