Easy Chicken Enchiladas
This easy chicken enchilada recipe is simple to prepare and yields super flavorful, delicious results every time!
Equipment
Ingredients
- 1 batch Easy Enchilada Sauce or 1 (15-ounce) can red enchilada sauce
- 4 cups Slow Cooker Enchilada Chicken or any shredded chicken, such as rotisserie chicken
- ¾ cup shredded Mexican cheese blend
- 12 corn tortillas
Optional Serving Suggestions:
- Easy Guacamole
- Fresh Tomato Salsa
- Black Bean Salad with Corn
- Sliced jalapeno, sour cream, fresh cilantro
Instructions
- Heat the oven to 350F.
- In a medium bowl, mix the chicken with 1 cup enchilada sauce and ¼ cup cheese. Note: If using Slow Cooker Enchilada Chicken, just stir together with the cheese, no additional sauce required.
- Spread a few tablespoons of enchilada sauce to the bottom of a casserole dish.
- Add a few tablespoons of the chicken mixture to a warmed tortilla. Roll and place in the prepared casserole dish. Repeat with the remaining tortillas and chicken mixture.
- Pour over the remaining enchilada sauce, spreading into an even layer. Sprinkle over the remaining ½ cup cheese.
- Cover with foil and bake for 25-30 minutes, or until the sauce begins to bubble along the sides. Uncover and bake for an additional 5 minutes, or until the cheese is bubbling and golden.
- Serve with toppings of your choice.
Notes
Nutrition information calculated without the optional serving suggestions listed above - information will vary depending on the type of enchilada sauce and chicken you choose to use.
For a dairy-free, gluten-free enchiladas, substitute dairy-free cheese in this recipe.
For more information, see the full blog post above.
Nutrition
Serving: 1(of 6) | Calories: 348kcal | Carbohydrates: 29g | Protein: 31g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 83mg | Sodium: 793mg | Potassium: 322mg | Fiber: 4g | Sugar: 5g | Vitamin A: 604IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 2mg
