Description
Delicious high-protein chicken enchiladas rolled in corn tortillas, topped with creamy white sauce and cheese.
Ingredients
Scale
- 2 cups shredded chicken
- 8 corn tortillas
- 1 cup white sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onions
- 1/4 cup chopped cilantro (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté onions until translucent.
- Add the shredded chicken to the skillet, season with salt and pepper, and mix well.
- Warm the tortillas in a separate pan or microwave to make them pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place in a baking dish seam-side down.
- Pour the white sauce over the enchiladas and sprinkle with shredded cheese.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with cilantro if desired, and serve.
Notes
Opt for cooked chicken breast for a lean protein source. Consider making homemade white sauce for a fresher taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg