Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 1 cup Kraft Natural Cheese, shredded
- 1 cup enchilada sauce
- 2 fresh chilies, sliced
- 1/2 cup diced onions
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil and sauté onions and chilies until tender.
- Fill tortillas with shredded chicken, onions, and chilies. Roll tightly and place seam side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas.
- Sprinkle with shredded Kraft Cheese evenly over the top.
- Bake in the oven for 20-25 minutes until cheese is melted and bubbly.
- Garnish with cilantro before serving.
Notes
- For extra spice, add chopped jalapenos to the filling.
- You can substitute shredded beef or veggies for a different variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Mexican
- Diet: comfort-food
Nutrition
- Serving Size: 1 enchilada
- Calories: 380 kcal Kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: thirty-five grams
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg