Proteins · Chicken
Chicken Enchiladas
Rolled tortillas stuffed with shredded chicken in red enchilada sauce.
Nutrition (per serving)
420
Calories
28g
Protein
35g
Carbs
18g
Fat
4g
Fiber
Ingredients
- 3 cups shredded cooked chicken
- 2 cups enchilada sauce (store-bought or homemade)
- 12 corn tortillas
- 2 cups shredded Mexican cheese blend
- 1/2 cup sour cream
- 1 small onion, diced
- Fresh cilantro, sliced jalapeños
Method
-
Mix chicken with 1/2 cup sauce, half the cheese, sour cream, and onion.
-
Warm tortillas briefly in a dry skillet (makes them pliable).
-
Fill each tortilla with chicken mixture, roll tightly, place seam-down in a baking dish.
-
Pour remaining sauce over. Top with remaining cheese.
-
Bake 375°F for 20 min until bubbling. Garnish with cilantro and jalapeños.
What You're Practicing
- Warming tortillas prevents cracking when rolling.
- Seam-side down keeps them from unrolling during baking.
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