Ingredients
Scale
- 8 small corn tortillas
- 2 cups cooked shredded chicken
- 1 cup Chile enchilada sauce
- 1 cup Kraft Natural Cheese, shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Fresh cilantro, chopped for garnish
- Sliced red chiles for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet and sauté diced onion and garlic until translucent.
- Add shredded chicken to the skillet and mix well.
- Warm tortillas slightly to make rolling easier.
- Spread a spoonful of enchilada sauce on each tortilla, then add some chicken mixture, roll up tightly.
- Place rolled tortillas seam-side down in a baking dish.
- Pour remaining enchilada sauce over the top and sprinkle with shredded Kraft cheese.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden.
- Garnish with chopped cilantro and sliced red chiles before serving.
Notes
- You can substitute cooked turkey or beef for chicken.
- For extra spice, add diced jalapenos to the filling.
- Serve with sour cream and guacamole for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking and sautéing
- Cuisine: Mexican
- Diet: Nut-free
Nutrition
- Serving Size: 1 enchilada
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 110mg