Easy Chicken Enchiladas
Nothing hard or complicated, use leftovers to make the most delicious and the easiest chicken enchiladas in a baking dish.
Servings 4
Calories 682kcal
Ingredients
- 28 ounce can enchilada sauce (divided use)
- 5.6 ounce container plain Greek yogurt (or 3/4 cup sour cream)
- 1 ounce packet taco seasoning (can use low sodium)
- 3 cups shredded cooked chicken (I used rotisserie chicken)
- 8 medium flour tortillas (about 6 inches)
- 2 cups shredded Mexican cheese blend
Instructions
- Preheat the oven to 375° F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- To the baking dish, add 1/4 cup enchilada sauce. Spread so the bottom is coated. Set aside.
- To a bowl, add 5.6 ounce container plain Greek yogurt, 1/4 cup enchilada sauce, and 1 ounce packet taco seasoning Mix until fully combined.
- Add 3 cups shredded cooked chicken to the bowl. Mix until fully combined.
- To each tortilla, add 1/2 cup of the chicken mixture. Optional: You can add a little of the shredded cheese into each enchilada as well. Roll each one up and place seam side down into the baking dish.
- Top the enchiladas with the remainder of the enchilada sauce.
- Top the enchiladas with 2 cups shredded Mexican cheese blend.
- Bake uncovered for 20-25 minutes or until the enchiladas are heated through and the cheese and sauce are bubbly.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Calories: 682kcal | Carbohydrates: 53g | Protein: 52g | Fat: 29g | Sodium: 3169mg | Fiber: 7g | Sugar: 19g
