Chicken Enchiladas with Nacho Cheese
Ingredients
The filling
-
3.5
cups
shredded cooked chicken
-
⅓
cup
salsa
-
3
tablespoons
tomato paste
-
¾
teaspoon
sea salt
-
¼
teaspoon
garlic powder
The tortillas
The sauce
-
to taste
nacho cheese sauce
-
to taste
extra salsa
-
to taste
sliced olives
-
to taste
diced tomatoes
Instructions
- Shred the leftover cooked chicken and mix it with salsa, tomato paste, sea salt, and garlic powder.
- Prepare the tortillas and fill them with the chicken mixture, securing them with a toothpick.
- Brown the filled tortillas in a pre-heated pan with a little oil on three sides.
- Place the browned tortillas in a ceramic dish with a lid in the oven at 200 degrees to keep warm.
- Prepare the nacho cheese sauce according to the recipe.
- Serve the enchiladas topped with extra salsa, nacho cheese sauce, tomatoes, and olives.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
70mg
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