Ingredients
Scale
- 8 medium corn tortillas (7-inch), or 50/50 corn & wheat tortillas
- 1 ¾ cups enchilada sauce
- 2 cups shredded pepper jack cheese (8 oz)
- 1 tablespoon olive oil
- ¼ cup finely chopped onion
- 1 clove minced garlic
- 1 teaspoon chili powder
- 2 cups cooked shredded chicken
- 4 ounces canned mild green chiles (drained)
Instructions
- Preheat the oven to 375°F.
- In a medium skillet, heat the olive oil over medium heat. Add onion, garlic, and chili powder and cook, stirring frequently, until softened.
- Add the shredded chicken, green chilies, 2 tablespoons of water, and 2 tablespoons of enchilada sauce to the skillet. Simmer until the liquid has evaporated.
- Pour ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Pan fry the tortillas in a little bit of oil just until they are warmed (and not crisp) or wrap them in a damp paper towel and microwave for 30 seconds or until soft.
- Spread 1 tablespoon of enchilada sauce on each tortilla, then top with 1 tablespoon of shredded cheese and ¼ cup of the chicken filling. Roll up the tortillas and place them seam-side down in the prepared pan.
- Top with the remaining sauce and shredded cheese.
- Bake uncovered for 20 to 25 minutes or until heated through.
Notes
- Use pre-cooked shredded chicken for convenience.
- For crispier tortillas, lightly fry them before assembling.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg