Easy Chicken Enchiladas
Easy cheesy chicken enchiladas with storebought sauce to save time but still make a flavor-packed dinner that the whole family will love. Juicy chicken, veggies and melty cheese neatly packaged into cozy enchilada perfection.
Servings: 2
Calories: 769kcal
Ingredients
- 6 oz rotisserie chicken chopped
- 1 tbs extra virgin olive oil
- 1/2 onion minced
- 1 garlic clove minced
- 1/2 red pepper diced
- 1/2 cup mushrooms sliced then chopped
- 6 oz cheddar cheese
- 4 flour tortillas
- 1 can or packet enchilada sauce
- pico de gallo and sour cream for topping
Instructions
- Preheat the oven to 400 degrees F.
- Spray a baking dish with non-stick spray.
- In a large skillet heat the olive oil over medium heat. Add the onion, garlic, pepper and mushroom and cook until soft, about 5 to 7 minutes.
- Add the chicken and toss to combine.
- Add 4 tablespoons enchilada sauce and mix. Remove from heat.
- Arrange the tortillas in the pan and divide the filling up between them. Top each with a little cheese and wrap snugly.
- Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with remaining cheese.
- Bake for 18-20 minutes, until cheese has melted and enchilada sauce is bubbling.
- Top with fresh pico de gallo, a dollop of sour cream and avocado slices. Serve with rice, if desired.
Nutrition
Calories: 769kcal | Carbohydrates: 37g | Protein: 50g | Fat: 46g | Saturated Fat: 21g | Cholesterol: 170mg | Sodium: 1243mg | Potassium: 600mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1820IU | Vitamin C: 41mg | Calcium: 696mg | Iron: 3.3mg