Easy Chicken Enchiladas
Using a few shortcuts, these Easy Chicken Enchiladas come together in no time and certainly don't skimp on flavor!
Servings: 6
Calories: 339kcal
Equipment
Ingredients
- 1 lb chicken, cooked and shredded *season as desired
- ½ cup hatch peppers, diced (optional)
- 20 oz Green Enchilada Sauce
- 1 cup Mexican cheese, shredded
- 10 tortillas, flour
Instructions
- Preheat oven to 375 and grease a 9x13 baking pan.
- In a bowl, combine the cooked chicken and peppers (if using).
- Place a scoop into the middle of each tortilla and roll up tight.
- Placing seam down, line the filled tortillas into the prepared pan. *You should be able to get 10 in a pan
- Pour sauce evenly on top of the filled tortillas, making sure to cover with sauce entirely.
- Sprinkle cheese evenly on top.
- Place pan in preheated oven and cook for about 20 minutes, or until cheese is melted.
- Serve and enjoy!
Nutrition
Calories: 339kcal | Carbohydrates: 34g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 1368mg | Potassium: 147mg | Fiber: 4g | Sugar: 9g | Vitamin A: 804IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 3mg
