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    Easy Chicken Enchiladas

    4 servings

    hidangan

    10 minutes

    masa aktif

    30 minutes

    jumlah masa
    Mula Memasak

    Bahan-bahan

    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

    Arahan

    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.

    Pemakanan

    Saiz Hidangan

    2 enchiladas

    Kalori

    371 kcal

    Jumlah Lemak

    19 g

    Lemak Tepu

    10 g

    Lemak Tidak Tepu

    1 g

    Lemak Trans

    -

    Kolesterol

    50 mg

    Natrium

    800 mg

    Jumlah Karbohidrat

    25 g

    Serat Pemakanan

    4 g

    Jumlah Gula

    4 g

    Protein

    24 g

    4 servings

    hidangan

    10 minutes

    masa aktif

    30 minutes

    jumlah masa
    Mula Memasak

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    Bahan-bahan

    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

    Arahan

    1

    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.

    2

    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.

    3

    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.

    4

    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.

    5

    Serve immediately and garnish with desired toppings.