Weeknight Chicken Enchiladas
These simple Weeknight Chicken Enchiladas are the perfect family meal during busy weeknights. I'm all about easy, cheesy chicken recipes!
Servings 8 servings
- 1 pound can Macayo Mild Red Enchilada Sauce
- 3/4 cup sour cream
- 14 taco size white corn tortillas
- 3 cups shredded cooked rotisserie chicken
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup sliced green onion
- 3/4 cup sliced mild red peppers
- 1 cup chopped fresh cilantro leaves
Preheat oven to 350 degrees F. and have 9x13-inch baking dish ready to use.
Place enchilada sauce and sour cream into a medium mixing bowl. Whisk until well combined.
Place 1 cup enchilada sauce mixture into bottom of baking dish, spreading evenly.
Warm half of the tortillas in microwave for 1 minute, until hot. Start layering each tortilla with a couple tablespoons of shredded chicken and shredded cheese. Carefully roll tortilla over filling tightly and transfet to baking dish placing seam side down.
Continue to fill tortillas until pan is filled. Remember to warm second half of tortillas before filling.
Pour 2 cups of enchilada sauce mixture over enchiladas, spreading evenly. Top with green onion, red peppers and cilantro leaves. Bake for 30 minutes, or until hot. Remove and serve warm.
Calories: 448kcal | Carbohydrates: 29g | Protein: 24g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 1058mg | Potassium: 260mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1845IU | Vitamin C: 22mg | Calcium: 597mg | Iron: 1.6mg