Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 small corn tortillas
- 1 cup Kraft Natural Cheese, shredded
- 2 large red chilies, sliced
- 1 cup enchilada sauce
- 1/2 cup chopped cilantro
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté sliced chilies for 2 minutes. Add cumin and garlic powder, cook for another minute.
- Warm tortillas slightly to make rolling easier.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Place shredded chicken and sautéed chilies in each tortilla, roll up, and place seam-side down in the dish.
- Pour remaining enchilada sauce over rolled tortillas and sprinkle with shredded cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Notes
- Feel free to add sour cream or avocado slices for extra flavor.
- Use vegetarian or vegan cheese alternatives for different dietary needs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking, sautéing
- Cuisine: Mexican
- Diet: Comfort food
Nutrition
- Serving Size: 1 enchilada
- Calories: 410 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg