Chicken Enchiladas with Red Sauce
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 55 min · Chicken · high-protein
518 cal
33g protein
38g carbs
26g fat
per serving · estimated
Ingredients
- 1 1/2 cups Cooked shredded chicken
- 6 Corn tortillas
- 1 1/2 cups Red enchilada sauce
- 1 cup Shredded cheddar cheese
- 1, diced Yellow onion
- 1 can (4 oz) Canned diced green chiles
- 1/2 tsp Ground cumin
- 1 tbsp Vegetable oil
Method (tap to check — screen stays awake)
- 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.
- Warm the tortillas briefly to make them pliable, then dip each in enchilada sauce.
- Spread a thin layer of sauce in a 9x13 baking dish.
- Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.
- Pour the remaining sauce over the top and sprinkle with the rest of the cheese.
- Bake until bubbling and the cheese is melted, about 25 minutes.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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