These delicious cheesy, shredded chicken enchiladas are guaranteed to satisfy your cravings for something tasty and comforting. Imagine soft tortillas filled with shredded chicken and cheese baked and smothered in a rich, creamy tomato sauce. And to make things even better, this easy chicken enchilada recipe is ready in less than half an hour. So gather your family around the table, whip up a batch of these cheesy enchiladas and enjoy a fun dinner you’ll all talk about later.
Preheat the oven to 375 degrees F (190 degrees C).
2.
In a saucepan over medium heat, add Tomato Sauce (1 1/2 cups), Enchilada Sauce Mix (1 pckg), Dried Oregano (1 Tbsp), Salt (1 tsp), and Ground Black Pepper (1 tsp). Bring to a simmer for 4-5 minutes or until bubbly. Stir occasionally.
3.
Stir in the Heavy Cream (3/4 cup) and simmer for another minute. Remove from heat and set aside.
4.
In a skillet over medium heat, cook Yellow Onion (1), until soft for about 3 minutes.
5.
Add Garlic (2 cloves) and cook for another minute. Remove from heat.
6.
In a large mixing bowl, add Boneless, Skinless Chicken Breasts (1 lb), onion mixture, and a cup of the sauce mixture. Mix well, and set aside.
7.
In a baking dish, pour another cup of the sauce mixture and spread evenly. Set aside.
8.
On a flat surface, line the Flour Tortillas (6) and scoop each of the tortillas with the shredded chicken mixture and sprinkle the filling with 2 Tbsp of Pizza Blend Cheese (2 cups). Roll the tortillas and line them in a prepared baking dish.
9.
Spread the remaining sauce mixture over the tortillas, and sprinkle with the remaining cheese. Bake for about 15 minutes until the cheese is melted and golden brown.
10.
Sprinkle on top with Fresh Cilantro (to taste) and serve immediately!
Nutrition Per Serving
CALORIES
418
FAT
19.9 g
PROTEIN
26.2 g
CARBS
34.8 g
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