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Ultimate Quick and Easy Chicken Enchiladas

Aaron
Creamy, cheesy chicken enchiladas made with rotisserie chicken and flour tortillas. A 40-minute Mexican-inspired dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Mexican, Tex-Mex
Servings 4 servings
Calories 480 kcal

Equipment

  • 9x13 baking dish
  • mixing bowl

Ingredients
  

  • 8 count flour tortillas (8-inch)
  • 3 cups rotisserie chicken, shredded
  • 2 cups Mexican blend cheese, shredded
  • 1 can red enchilada sauce (19 oz)
  • 4 oz diced green chilies (canned)
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro, chopped

Instructions
 

  • Preheat oven to 375°F. Lightly grease a 9x13 baking dish and spread a thin layer of sauce on the bottom.
  • In a bowl, mix chicken, 1 cup of cheese, sour cream, green chilies, and 1/2 cup of enchilada sauce.
  • Spoon filling into tortillas, roll tightly, and place seam-side down in the baking dish.
  • Pour remaining sauce over the rolled tortillas and top with remaining cheese.
  • Bake for 20-25 minutes until bubbly. Garnish with cilantro before serving.

Notes

Warm tortillas before rolling to prevent cracking. Use mild or hot sauce to taste.

Nutrition

Calories: 480kcalCarbohydrates: 35gProtein: 28gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 1100mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 5mgCalcium: 350mgIron: 2.5mg
Keyword baked enchiladas, chicken enchiladas, easy mexican dinner
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