EASY CHEESY CHICKEN ENCHILADAS WITH STOREBOUGHT SAUCE TO SAVE TIME BUT STILL MAKE A FLAVOR-PACKED DINNER THAT THE WHOLE FAMILY WILL LOVE. JUICY CHICKEN, VEGGIES AND MELTY CHEESE NEATLY PACKAGED INTO COZY ENCHILADA PERFECTION.
Contents
Quick and easy weeknight chicken enchiladas uses up leftover chicken sauteed in a skillet and a pre-made base enchilada sauce with a few simple ingredients. It’s one of those recipes that’s so simple but gets rave reviews. Sometimes, that’s all you really need.
INGREDIENTS
- ▢6 OZ ROTISSERIE CHICKEN CHOPPED
- ▢1 TBS EXTRA VIRGIN OLIVE OIL
- ▢1/2 ONION MINCED
- ▢1 GARLIC CLOVE MINCED
- ▢1/2 RED PEPPER DICED
- ▢1/2 CUP MUSHROOMS SLICED THEN CHOPPED
- ▢6 OZ CHEDDAR CHEESE
- ▢4 FLOUR TORTILLAS
- ▢1 CAN OR PACKET ENCHILADA SAUCE
- ▢PICO DE GALLO AND SOUR CREAM FOR TOPPING
INSTRUCTIONS
- Preheat the oven to 400 degrees F.
- Spray a baking dish with non-stick spray.
- In a large skillet heat the olive oil over medium heat. Add the onion, garlic, pepper and mushroom and cook until soft, about 5 to 7 minutes.
- Add the chicken and toss to combine.
- Add 4 tablespoons enchilada sauce and mix. Remove from heat.
- Arrange the tortillas in the pan and divide the filling up between them. Top each with a little cheese and wrap snugly.
- Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with remaining cheese.
- Bake for 18-20 minutes, until cheese has melted and enchilada sauce is bubbling.
- Top with fresh pico de gallo, a dollop of sour cream and avocado slices. Serve with rice, if desired.
NUTRITION
Calories: 769kcal | Carbohydrates: 37g | Protein: 50g | Fat: 46g | Saturated Fat: 21g | Cholesterol: 170mg | Sodium: 1243mg | Potassium: 600mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1820IU | Vitamin C: 41mg | Calcium: 696mg | Iron: 3.3mg
