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Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Yield:
3
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Ingredients
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1 1/2 tablespoons canola oil
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6 corn tortillas
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1 can red enchilada sauce, divided
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1 cup shredded rotisserie chicken
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2 teaspoons dry enchilada seasoning
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1 cup shredded Monterey Jack cheese, divided
Directions
Preheat the oven to 375 degrees F (190 degrees C). Place a wire rack on a baking sheet.
Heat oil in a heavy skillet. Quickly fry tortillas in the hot oil, about 5 seconds per side. Remove tortillas to the wire rack to drain. Dab excess oil with a paper towel.
Pour a thin layer of enchilada sauce into the bottom of a casserole dish.
Place shredded chicken in a bowl, sprinkle enchilada seasoning over chicken; toss to combine. Place 3 tablespoons chicken along center of each enchilada. Sprinkle with 1 1/2 tablespoons cheese. Roll up to form enchiladas. Place enchiladas seam side down in the casserole dish. Top with remaining enchilada sauce and sprinkle evenly with cheese. Cover with aluminum foil.
Bake in the preheated oven for 25 minutes. Turn on the oven’s broiler, remove foil from enchiladas, and broil until cheese is melted and golden, about 5 minutes.
I Made It
Nutrition Facts (per serving)
1008
Calories
50g
Fat
82g
Carbs
61g
Protein
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Nutrition Facts
Calories
1008
% Daily Value *
Total Fat
50g
64%
Saturated Fat
13g
64%
Cholesterol
233mg
78%
Sodium
2855mg
124%
Total Carbohydrate
82g
30%
Dietary Fiber
11g
40%
Total Sugars
7g
Protein
61g
122%
Vitamin C
1mg
1%
Calcium
378mg
29%
Iron
6mg
31%
Potassium
1114mg
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
