Chicken Enchiladas
With tender chicken wrapped in corn tortillas and smothered in red sauce and cheese, you can't go wrong with these restaurant quality chicken enchiladas!
Servings: 6 servings
Ingredients
- 3 cups cooked and shredded chicken breast
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ of a medium onion, diced about ¾ cup
- 2 cloves of garlic minced
- 1 ½ tablespoons taco seasoning
- ⅓ cup reduced sodium chicken broth
- 1 28-ounce can Red Enchilada Sauce divided
- Juice from 1 lime
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups shredded Mexican cheese blend divided
- Cilantro, sour cream, diced tomatoes, lime slices for garnish (optional)
Instructions
- Melt butter and 1 tablespoon olive oil in a large saute pan over medium heat. Add onions and cook until translucent.
- Stir in chicken, garlic and taco seasoning and cook for 1-2 minutes.
- Stir in ½ cup of enchilada sauce, ⅓ cup chicken broth and lime juice. Simmer for about 5-7 minutes.
- Preheat oven to 350 degrees F. Spray a large baking dish (9”x13”) with nonstick cooking spray.
- Spoon about a ½ cup of enchilada sauce into the baking dish and spread to coat evenly.
- Microwave tortillas for about 30 seconds to soften.
- Dip each tortilla in enchilada sauce to lightly coat. Spoon ¼ cup of the chicken mixture down the center of each tortilla. Sprinkle about a tablespoon of cheese over the chicken. Roll and place seam side down into the baking dish.
- Pour remaining enchilada sauce over the enchiladas . Top with remaining cheese. Bake uncovered for 15 minutes, or until cheese is melted and bubbly.
Nutrition
Calories: 409kcal | Carbohydrates: 25g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 92mg | Sodium: 408mg | Potassium: 313mg | Fiber: 3g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 1.2mg | Calcium: 300mg | Iron: 1.7mg
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