Quick and Easy Enchiladas
450kcal
Ingredients
Main ingredients
- 5 pieces flour tortillas
- 2 cups cooked and shredded chicken
- 1 can enchilada sauce (10 oz)
- 1 cup shredded cheese
- 1/2 cup chopped onions
Method
Preparation
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix the cooked chicken with half of the enchilada sauce and the chopped onions until well combined.
- Take each tortilla and fill it with the chicken mixture, rolling them up tightly and placing them seam side down in a baking dish.
- Once all the tortillas are positioned, pour the remaining enchilada sauce evenly over the top.
- Sprinkle the shredded cheese generously over the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes before serving hot!
Nutrition
Serving1gCalories450kcalCarbohydrates40gProtein30gFat20gSaturated Fat10gSodium800mgFiber3gSugar2g
Notes
Ingredient Substitutions: You can use corn tortillas instead of flour for a gluten-free option. If you don’t have chicken, ground beef, turkey, or even black beans work well too. Optional Variations: Add black olives, diced bell peppers, or jalapeños to the chicken mixture for an extra kick. Top with fresh cilantro or avocado slices for added flavor. Storage or Reheating Tips: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the oven at 350°F (175°C) until heated through, or microwave in short intervals until hot.