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Easy Chicken Enchiladas Recipe
Simple Enchilada recipe that uses rotisserie chicken!
Print Recipe
Prep Time:
10
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
30
minutes
mins
Ingredients
2
Tablespoons
vegetable oil
1
yellow medium onion
peeled and diced
1
rotisserie chicken
bones removed and shredded
2
large jalapeños
seeds removed and minced
1
bunch of fresh cilantro
stems removed and minced
1/2
cup
baby tomatoes
sliced for garnish
10-12
soft corn tortillas
1
cup
Colby-Jack shredded cheese
chicken mix
2
cups
Colby-Jack cheese
on top of enchiladas
1
large can store-bought enchilada sauce
Instructions
Chicken Mixture
In a large bowl combine your chicken, Jalapeños, cilantro, onions, and 1 cup of Colby-Jack cheese.
To assemble the enchiladas:
Lay out a corn tortilla
Add your chicken mixture to each tortilla. Make sure you don't over fill it, you need to be able to roll the tortilla.
Roll up each tortilla and place them seam side down in a greased or non-stick spray 9 x 13-inch baking dish.
Lay them tightly next to each other so they do not open up
Add as many as you can to make it a tight fit
Then pour the enchilada sauce on top of the tortillas,
Now top off with the 2 cups of Colby-Jack cheese
Bake uncovered at 350 degrees for 20 minutes.
Garnish with chopped fresh cilantro, baby tomatoes, onions, and minced jalapeños.
Nutrition
Calories:
385
kcal
|
Carbohydrates:
14
g
|
Protein:
39
g
|
Fat:
20
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.1
g
|
Cholesterol:
123
mg
|
Sodium:
580
mg
|
Potassium:
425
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
518
IU
|
Vitamin C:
5
mg
|
Calcium:
310
mg
|
Iron:
1
mg
Servings:
10
-12 Enchiladas
Calories:
385
kcal
Author:
Midwestern Moms