Chicken Enchiladas - Easy

• servings: 10 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 cups shredded chicken

2 ¼ cups enchilada sauce (divided)

2 cups shredded cheese (I like monterey, colby jack, cheddar, or a blend of these), divided)

½ cup sweet white, or yellow onion (finely chopped (optional)

10 6 ” corn tortillas

Directions

Preheat oven to 375F (190C).

In a large bowl, combine shredded chicken with ¾ cup (177ml) of enchilada sauce, 1 cup (113g) of shredded cheese, and onions, if using.

Spread a thin layer of enchilada sauce over the bottom of a 9x13” (23x33cm) baking dish, set aside.

Warm tortillas one at a time in a heated skillet, about 10 seconds per side.

Lay tortillas flat and scoop about about ¼-⅓ cup of filling per tortilla. Fold the edges of each tortilla over the center and place seam side down into the prepared baking dish. Repeat with all tortillas/filling.

Drizzle remaining enchilada sauce over the enchiladas, and evenly sprinkle remaining 1 cup (113g) of cheese overtop.

Transfer to center rack of 375F (190C) preheated oven and bake for 20-25 minutes, until cheese is melted and bubbly and enchiladas are heated through.

Serve warm plain or with sour cream, guacamole, and/or cilantro.

Nutrition

• Serving Size: 1 enchilada
• Calories: 229 kcal
• Total Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Cholesterol: 39 mg
• Sodium: 649 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 15 g