Chicken Enchiladas
serves 4-6 (12 enchiladas)

Chicken Enchiladas
These simple yet very flavorful chicken enchiladas have a nice chicken and cilantro filling. They are complimented with a homemade, not-to-spicy, enchilada sauce. Homemade is much better than canned.
2 cups cooked, shredded chicken
2 cups shredded cheddar or colby jack cheese (divided) 1/4 cup chopped fresh cilantro |
- Make my easy enchilada sauce.
- Pre-heat oven to 350 degrees.
- In a medium size bowl, combine the cooked shredded chicken, 1 cup grated cheese and the cilantro. Mix well
- Pour 1/2 cup enchilada sauce in the bottom of a baking 9x11 dish.
- Wrap 3 corn tortillas in a damp paper towel, place in the microwave and cook 30 seconds on high.
- Separate the tortillas right away, place 1/12 chicken mixture down the middle of each tortilla and roll it up.
- Place the seam side down on the sauce in the baking dish.
- Repeat steps 5-7 until all tortillas have been filled and rolled.
- Evenly pour the rest of the enchilada sauce over the rolled tortillas. Top with the remaining 1 cup grated cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes.
- Top with olives, avocado and/or sour cream.
6 servings without sauce:
Calories 327, Fat 15.7, Cholesterol 75mg, Sodium 285mg
Carbohydrates 21.9g, Fiber 3.0g, Sugars 0.6g, Protein 25.6g
Calories 327, Fat 15.7, Cholesterol 75mg, Sodium 285mg
Carbohydrates 21.9g, Fiber 3.0g, Sugars 0.6g, Protein 25.6g