Easy Chicken Enchiladas
Rolled chicken enchiladas arranged seam-side down so they hold their shape, smothered in sauce and cheese and baked until properly bubbling.
Total time
35 min
Prep
15 min
Cook
20 min
Difficulty
easy
Cuisine
Mexican
high-protein
Ingredients
10small tortillas
3 cupscooked chicken, shredded
2 cupsenchilada sauce
1.5 cupsshredded cheese to top
Instructions
1
Fill each tortilla with shredded chicken and roll tightly.
2
Keep the filling snug so the roll holds its shape.
3
Arrange the rolled enchiladas seam-side down in the baking dish, which stops them unrolling, then cover generously with sauce and cheese.
4
Bake at 190C for 20 minutes, until the sauce is properly bubbling and the cheese has turned golden in patches.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
529
Protein
61.1g
Fat
10.8g
Carbs
41.1g
Fiber
2.6g
Sodium
525mg
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