Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 flour tortillas
- 1 cup Kraft natural cheese, shredded
- 1 cup enchilada sauce
- 2 roasted chiles, sliced
- 1 small onion, diced
- 2 teaspoons olive oil
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté diced onion until translucent.
- Add shredded chicken and sliced chiles, cook for 2-3 minutes.
- Spread a thin layer of enchilada sauce in a baking dish.
- Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.
- Pour remaining enchilada sauce over rolled tortillas and sprinkle with shredded Kraft cheese.
- Bake for 20-25 minutes until bubbly and cheese is melted.
- Garnish with chopped cilantro before serving.
Notes
Feel free to add diced tomatoes or sour cream for extra flavor. Substitute with turkey or beef for variation. Serve with a side of Mexican rice or beans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Nut-Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg