Easy Chicken Enchiladas

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 30 minutes

Zutaten

1 ½ cups cooked shredded chicken

2 cups easy enchilada sauce, (divided)

8 corn or flour tortillas (see note if using flour tortillas)

2 ½ cups shredded Mexican-blend cheese, (divided)

salt and black pepper, (to taste)

optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese

Anweisungen

Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.

If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.

Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.

Serve immediately and garnish with desired toppings.

Nährwertangaben

• Portionsgröße: 2 enchiladas
• Kalorien: 371 kcal
• Gesamtfett: 19 g
• Gesättigtes Fett: 10 g
• Ungesättigtes Fett: 1 g
• Cholesterin: 50 mg
• Natrium: 800 mg
• Gesamtkohlenhydrate: 25 g
• Ballaststoffe: 4 g
• Zucker insgesamt: 4 g
• Eiweiß: 24 g