Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 corn tortillas
- 1 cup Kraft Natural Cheese, shredded
- 2 chiles, sliced
- 1 cup enchilada sauce
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté chiles with cumin and chili powder for 2 minutes.
- Warm tortillas to make them pliable.
- Spread a spoonful of enchilada sauce on each tortilla, add shredded chicken, and a sprinkle of cheese.
- Roll up tortillas and place seam-side down in a baking dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for 20 minutes or until cheese is bubbly and golden.
- Garnish with fresh cilantro and serve hot.
Notes
- You can add sautéed onions or beans for extra flavor.
- Use corn or flour tortillas based on preference.
- Serve with sour cream or salsa for added zest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Nut-Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg