Easy Chicken Enchiladas
Using a few shortcuts, these Easy Chicken Enchiladas come together in no time and certainly don't skimp on flavor!
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: 339kcalCarbohydrates: 34gProtein: 17gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 45mgSodium: 1368mgPotassium: 147mgFiber: 4gSugar: 9gVitamin A: 804IUVitamin C: 4mgCalcium: 200mgIron: 3mg
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