Chicken Enchiladas

• portions: 5 servings
• temps total: 35 minutes

Ingrédients

10 corn tortillas, (6-inch)

1/3 cup vegetable oil

1 tablespoon olive oil or avocado oil

1/2 yellow onion, (diced)

2 cups shredded rotisserie chicken

4 ounces mild green chiles

2 cups enchilada sauce (homemade or store bought)

3 cups shredded Mexican blend cheese, (divided)

Optional Toppings: sour cream, avocado, cilantro, shredded lettuce, jalapeno slices, cotija cheese, salsa or pico de gallo

Instructions

Preheat the oven to 350 degrees F.

Heat vegetable oil in a medium skillet over medium-high heat. Working one at a time, fry tortilla, turning once, about 5 to 7 seconds per side, just enough to warm the tortilla. You don’t want the tortillas to get crispy. Transfer the tortilla to paper towel lined plate to drain. Repeat with remaining tortillas.

In a separate medium skillet, heat the olive oil over medium high heat and cook the onion until translucent, about 5 minutes. Remove from heat. Stir in the shredded chicken, green chiles, and 1/2 cup of the enchilada sauce.

Pour a 1/3 cup of enchilada sauce into a 9x13-inch baking dish and spread around to lightly coat the bottom of the dish.

To assemble the enchiladas, lay the tortilla flat on a clean work surface. Fill each tortilla evenly with the shredded chicken mixture and 1 1/2 cups of the shredded cheese. Roll the tortillas tightly and place in the baking dish, seam side down.

Pour the remaining enchilada sauce over the tortillas and top with the remaining 1 1/2 cups shredded cheese.

Bake for 20 to 25 minutes or until the cheese is melted and bubbly. Remove from oven and serve warm with desired toppings.

Nutrition

• Calories: 426 kcal
• Lipides totaux: 24 g
• Graisses saturées: 12 g
• Graisses insaturées: 10 g
• Cholestérol: 64 mg
• Sodium: 1414 mg
• Glucides totaux: 34 g
• Fibres alimentaires: 5 g
• Sucres totaux: 8 g
• Protéines: 21 g