Ingredients
Scale
- 8 small corn or flour tortillas
- 2 cups cooked shredded chicken
- 1 cup chopped green chiles
- 2 cups Kraft Natural Cheese, shredded
- 1 cup enchilada sauce
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat; sauté onion and garlic until fragrant.
- Add shredded chicken and chopped green chiles; stir well.
- Warm tortillas slightly to make them pliable.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and roll up; place seam-side down in the dish.
- Pour remaining enchilada sauce over rolled tortillas.
- Sprinkle generously with grated Kraft Natural Cheese.
Notes
- For a spicier flavor, add extra green chiles or a splash of hot sauce.
- Serve with sour cream, avocado slices, or fresh lime on the side.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Baking and sautéing
- Cuisine: Mexican
- Diet: Easy, comfort-food
Nutrition
- Serving Size: 1 enchilada
- Calories: 340 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 70 mg