Description
Experience the delightful blend of spicy chicken, melty cheese, and vibrant toppings in these comforting baked enchiladas.
Ingredients
Scale
- 2 cups Shredded Chicken
- 2 cups Chili-Spiced Tomato Sauce
- 8 Corn Tortillas
- 1 cup Monterey Jack Cheese, shredded
- 1 cup Cheddar Cheese, shredded
- 1/4 cup Fresh Cilantro, chopped
- 1/4 cup Sliced Green Onions
- 1/2 cup Sour Cream
- Lime Wedges for serving
- 2 cups Rice (Mexican or white/brown)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the shredded chicken with the chili-spiced tomato sauce in a large bowl.
- Lay a corn tortilla flat, spoon in a portion of the chicken mixture, and roll tightly.
- Repeat with remaining tortillas, placing them seam side down in a baking dish.
- Sprinkle cheese on top of the enchiladas.
- Bake for 20-25 minutes or until cheese is bubbly and golden brown.
- Serve hot with cilantro, green onions, sour cream, lime wedges, and rice on the side.
Notes
For make-ahead, assemble enchiladas and refrigerate overnight, adding extra baking time. Customize with black beans or veggies for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg