Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup chopped green chilies
- 1 cup Kraft Natural Cheese, shredded
- 1 cup sour cream
- 1/2 cup diced onions
- 10 flour tortillas
- 1 cup enchilada sauce
- 1 tablespoon olive oil
- Fresh cilantro and sliced jalapenos for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet and sauté onions until translucent.
- Mix shredded chicken, chopped green chilies, sour cream, and sautéed onions in a bowl.
- Pour a thin layer of enchilada sauce in a baking dish.
- Fill tortillas with the chicken mixture, roll up, and place seam side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas.
- Sprinkle shredded Kraft Natural Cheese evenly on top.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro and sliced jalapenos before serving.
Notes
- Can substitute shredded beef or vegetables for chicken for variation.
- Avoid overfilling tortillas to prevent tearing.
- Serve with a side of Mexican rice or salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Mexican
- Diet: Nut-Free, Vegetarian optional
Nutrition
- Serving Size: 1 enchilada
- Calories: 320 kcal Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg