Ingredients
Scale
- 1 (15-ounce) can red enchilada sauce
- 1 (15-ounce) can green enchilada sauce
- 1 pound (about 4 cups) cooked, shredded chicken
- 2 tablespoons taco seasoning
- 8 ounces (2 cups) shredded monterey jack cheese, divided
- 1 cup prepared salsa
- 14 corn tortillas
- any desired toppings: diced tomato, chopped cilantro, avocado, sour cream
Instructions
- Preheat the oven to 350ºF and lightly spray a 9×13-inch glass dish with nonstick cooking spray.
- Spread a little over 1/4 cup of red enchilada sauce in the top half of the baking dish and a little over 1/4 cup of green enchilada sauce in the bottom half of the baking dish. Set aside.
- In a large bowl, mix together shredded chicken, taco seasoning, 1⅓ cup shredded cheese, and salsa.
- Warm the corn tortillas in batches of 5 by wrapping them in a damp paper towel and microwaving for 20 seconds for softness.
- Fill each tortilla evenly with about 1/4 cup of the chicken mixture, roll them up, and place them in the pan seam-side down. Pour the remaining red sauce over the top half of the enchiladas and the green sauce over the bottom half. Sprinkle with leftover cheese and extra if desired.
- Bake for 30 minutes or until hot and the cheese is melty. Let cool for 5-10 minutes, then top with desired toppings and serve.
Notes
For best results, use rotisserie chicken for added flavor and convenience.
Feel free to adjust the amount of cheese according to your preference for cheesiness.
Serve with a side of rice or beans for a complete meal.
Nutrition
- Serving Size: 1 enchilada
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.