Easy Chicken Enchilada Recipe
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Easy Chicken Enchiladas made with the simplest of ingredients. With just a few minutes of assembly time, bake it for 20 minutes, and dinner is ready. Everyone is happy!
Ingredients
Instructions
Make the 5-Minute Enchilada Sauce
with the shredded chicken, taste and season with salt and pepper. At this point you could add a 4-ounce can of green chilies for extra flavor.
until they are pliable to prevent cracking when rolling-especially if using corn tortillas. (In a microwave -wrap the stack in a wet paper towel for 30 seconds, repeat if needed) Or spread out on the rack in a 350 F oven, or lightly toast over a gas burner using tongs.
baking dish. Spread 1/4 cup Enchilada sauce over the bottom, or just enough to coat.
Place 2 tablespoons cheese down the centers of the tortillas, divide the chicken filling. Roll and place seam-side down on top of the enchilada sauce. Repeat until the baking dish is full.
Brush the remaining enchilada sauce over the top. Sprinkle with the remaining cup of cheese.
uncovered for 20-25 minutes or until warmed through and cheese is melty.
Top with garnishes before serving!
Nutrition
- Serving Size
- 1 ½ Enchiladas
- Calories
- 400 calories
- Sugar Content
- 3.8 g
- Sodium Content
- 1023 mg
- Fat Content
- 16.3 g
- Saturated Fat Content
- 8.1 g
- Trans Fat Content
- 0 g
- Carbohydrate Content
- 30.9 g
- Fiber Content
- 6.4 g
- Protein Content
- 31.1 g
- Cholesterol Content
- 84.6 mg
