Chicken Enchiladas (with Homemade Enchilada Sauce)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas filled with shredded chicken and cheese, layered with homemade enchilada sauce and more melted cheese. Restaurant-worthy and approachable for weeknight cooking, these enchiladas are satisfying and flavorful.
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Nutrition & ingredients
Ingredients
serves 7- 2 1/2 cups (1 batch) homemade enchilada sauce (, recipe link in notes below)
- 14 (6-inch) corn tortillas
- 3 1/2 cups cooked shredded chicken*
- 1 1/2 cups (6 oz) shredded cheddar cheese ((mild or medium))
- 1 1/2 cups (6 oz) shredded monterey jack cheese
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 865mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 288mg
- Calcium
- 393mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 865MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.