Chicken Enchiladas
Rolled tortillas loaded with chicken, tomatoes, and a creamy, cheesy sauce.
Servings : 6 servings
Ingredients
- 2 tablespoons olive oil
- 2 yellow onions , sliced
- 3 cloves garlic , minced
- 2 chicken breasts , cooked and shredded
- 1 can (14.5-ounces) diced tomatoes, reserve 1/3 for topping
- 1/2 cup sour cream
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon chili powder
- salt and pepper to taste
- 1 cup shredded cheddar cheese , divided
- 6 to 8 (8-inch) tortillas
Instructions
- Preheat oven to 350.
- Grease a 13x9-inch baking dish with cooking spray and set aside.
- Heat olive oil over medium-heat in a large skillet.
- Add onions and cook for 3 minutes.
- Stir in garlic and continue to cook for 1 minute.
- Add chicken, 2/3 of the diced tomatoes, and sour cream; season with oregano, basil, salt and pepper, and chili powder.
- Cook for 5 minutes, or until heated through.
- Mix in 1/2 of the shredded cheddar cheese.
- Spoon mixture down the center of each tortilla and roll up.
- Place seam side down in prepared baking dish.
- Bake for 10 minutes.
- Top with the rest of the diced tomatoes and shredded cheese.
- Return to oven and bake for 5 to 10 minutes, or until cheese is melted.
- Serve warm.
Notes
You can also roll these up in smaller tortillas (4-inch) and serve them as an appetizer at your next gathering.
Nutrition
Calories: 304 kcal | Carbohydrates: 27 g | Protein: 17 g | Fat: 13 g | Saturated Fat: 4 g | Cholesterol: 38 mg | Sodium: 463 mg | Potassium: 238 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 195 IU | Vitamin C: 3.8 mg | Calcium: 200 mg | Iron: 1.6 mg | Net Carbs: 24 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.