1. Preheat oven to 425°; spray 13 x 9-inch baking dish with cooking spray. In medium bowl, stir 3/4 cup enchilada sauce, chicken and onion. Makes about 3 cups.
2. On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds. Spread 3/4 cup enchilada sauce in bottom of prepared dish. Working with 1 tortilla at a time, spoon 1/4 cup chicken mixture down center and sprinkle with 1 tablespoon cheese; fold sides of tortilla over filling and place, seam side down, in prepared dish. Spread remaining 3/4 cup enchilada sauce over enchiladas; sprinkle with remaining 3/4 cup cheese.
3. Cover dish tightly with foil; bake 10 minutes. Remove foil; bake 10 minutes or until top is lightly browned. Serve enchiladas topped with cilantro, salsa, sour cream and/or onion, if desired.
- 12 g Total fat
- 5 g Saturated fat
- 81 mg Cholesterol
- 865 mg Sodium
- 28 g Carbohydrates
- 4 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 27 g Protein
Shop Ingredients
Nutritional Information
- 12 g Total fat
- 5 g Saturated fat
- 81 mg Cholesterol
- 865 mg Sodium
- 28 g Carbohydrates
- 4 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 27 g Protein
Directions
1. Preheat oven to 425°; spray 13 x 9-inch baking dish with cooking spray. In medium bowl, stir 3/4 cup enchilada sauce, chicken and onion. Makes about 3 cups.
2. On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds. Spread 3/4 cup enchilada sauce in bottom of prepared dish. Working with 1 tortilla at a time, spoon 1/4 cup chicken mixture down center and sprinkle with 1 tablespoon cheese; fold sides of tortilla over filling and place, seam side down, in prepared dish. Spread remaining 3/4 cup enchilada sauce over enchiladas; sprinkle with remaining 3/4 cup cheese.
3. Cover dish tightly with foil; bake 10 minutes. Remove foil; bake 10 minutes or until top is lightly browned. Serve enchiladas topped with cilantro, salsa, sour cream and/or onion, if desired.