Homemade Chicken Enchiladas
Three simple ingredients rolled together and baked in a saucy red enchilada sauce and topped with loads of cheese definitely make this a weeknight favorite!
Servings: 4
Equipment
Ingredients
- 1 cup (237 ml) homemade enchilada sauce
- 10 flour tortillas
- 2 cups (473 g) shredded rotisserie chicken
- 1 ½ cups (198 g) freshly grated colby jack cheese
Instructions
- Preheat oven to 375 °F (191 °C) and light grease a 9x13-inch oven-safe baking pan or casserole dish.
- Add about ½ cup of enchilada sauce to the bottom of the casserole dish and evenly spread around and set aside.1 cup homemade enchilada sauce
- If you have a gas stove, toast your flour tortillas by placing them, one by one, onto the open gas flame and flipping them after 10-15 seconds. This gives great flavor but a totally optional step.10 flour tortillas
- If you aren't toasting your tortillas, place on a plate covered with a wet paper towel and microwave for 15-20 seconds to warm up the tortillas so they are more pliable to work with.
- Use about 1 tablespoon of enchilada sauce to spread around the inside of the tortilla then add about ⅛ cup of shredded chicken and cheese. Carefully roll up the tortilla tightly and tuck ingredients in as you go.2 cups shredded rotisserie chicken, 1 1/2 cups freshly grated colby jack cheese
- Place tortilla seam side down onto prepared baking dish and repeat until all tortillas have been used.
- Pour the remaining enchilada sauce on top of the rolled enchiladas then sprinkle with additional or remaining cheese.
- Bake, covered, for 25 minutes. Uncover for the last 10 minutes of baking.
- Serve and enjoy!!
Video
Nutrition
Serving: 1 serving (290 grams) | Calories: 666 kcal | Carbohydrates: 43 g | Protein: 51 g | Fat: 32 g | Saturated Fat: 15 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Cholesterol: 161 mg | Sodium: 1782 mg | Potassium: 157 mg | Fiber: 4 g | Sugar: 7 g
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