Recipe courtesy of Ingrid Hoffmann
Recipe courtesy of Ingrid Hoffmann
Watch how to make this recipe.
Fastest Ever Chicken Enchiladas
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- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 726
- Total Fat
- 43 g
- Saturated Fat
- 22 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 51 g
- Cholesterol
- 182 mg
- Sodium
- 1496 mg
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 726
- Total Fat
- 43 g
- Saturated Fat
- 22 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 51 g
- Cholesterol
- 182 mg
- Sodium
- 1496 mg
Ingredients
Directions
- Preheat your oven to 350 degrees F. Grease a 9 X 13-inch baking dish with the butter and set aside.
- Place the chicken in a large bowl. Add 2 1/2 cups of the grated cheese, the sour cream, red onions, and some salt and pepper. Mix well.
- Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place the rolls, seam-side down, in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, 40 minutes.
- Remove the foil and sprinkle the enchiladas with the remaining 1/2 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of tortilla are just beginning to get crisp, 5 to 8 minutes. Serve hot.
