Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 flour tortillas
- 1 cup Kraft Natural Cheese, shredded
- 1 cup cooked chopped green chiles
- 1 cup enchilada sauce
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté onions and garlic until translucent.
- Add shredded chicken, chopped chiles, salt, and pepper. Stir to combine.
- Spread a thin layer of enchilada sauce in a baking dish.
- Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas.
- Sprinkle shredded Kraft Cheese evenly on top.
- Bake for 20-25 minutes until cheese is bubbly and golden.
Notes
- You can substitute green chiles with roasted poblano peppers for a smoky flavor.
- Serve with sour cream, sliced avocado, or fresh cilantro for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: Mexican
- Diet: Main Course
Nutrition
- Serving Size: 1 enchilada
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg