Chicken Enchiladas
Ingredients
The enchiladas
-
14
pieces
corn tortillas
-
3 ½
cups
cooked shredded chicken
-
1 ½
cups
shredded cheddar cheese
-
1 ½
cups
shredded monterey jack cheese
The sauce
-
2 ½
cups
homemade enchilada sauce
Instructions
- Preheat the oven to 400°F and spray two casserole dishes with non-stick cooking spray.
- Spread 3 tablespoons of enchilada sauce in each dish.
- Heat an electric griddle and cook the tortillas for about 10 seconds on each side, then place them in a resealable bag.
- Mix the cheeses together, reserving about 2/3 for topping.
- Take about 5 tortillas at a time, fill each with 1/4 cup chicken, 1 tablespoon cheese, and a scant tablespoon of enchilada sauce, then roll them up.
- Place the rolled enchiladas in the prepared baking dish, fitting 7 per dish, and repeat with the remaining ingredients.
- Drizzle the remaining enchilada sauce over the enchiladas and sprinkle with the reserved cheese.
- Bake for about 10 minutes until the cheese is melted and the enchiladas are heated through.
Nutrition Facts (estimated)
Servings
7
Calories
546
Total fat
32g
Total carbohydrates
29g
Total protein
33g
Sodium
590mg
Cholesterol
100mg
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