Chicken Enchiladas with Red Sauce

Tex-mex · 55 min · Chicken · high-protein

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Ingredients

• 3 cups Cooked shredded chicken
• 12 Corn tortillas
• 3 cups Red enchilada sauce
• 2 cups Shredded cheddar cheese
• 1, diced Yellow onion
• 1 can (4 oz) Canned diced green chiles
• 1 tsp Ground cumin
• 2 tbsp Vegetable oil

Method

1. Preheat the oven to 375F. Saute the onion in oil until soft, about 4 minutes, then mix with the chicken, green chiles, cumin, and 1/2 cup cheese.
2. Warm the tortillas briefly to make them pliable, then dip each in enchilada sauce.
3. Spread a thin layer of sauce in a 9x13 baking dish.
4. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.
5. Pour the remaining sauce over the top and sprinkle with the rest of the cheese.
6. Bake until bubbling and the cheese is melted, about 25 minutes.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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