Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup queso blanco
- 1 cup enchilada sauce
- 8 flour tortillas
- 1 cup shredded cheese
- 1/2 cup chopped cilantro
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the shredded chicken, queso blanco, and half of the enchilada sauce.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam side down in a baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
- For extra spice, add jalapeños to the filling.
- Serve with sour cream and guacamole for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-free
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg