Easy Chicken Enchiladas
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Belly Full · by Amy Flanigan★ 5.0 (14)

Easy Chicken Enchiladas

NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 50%
CARBS 26G23% OF CAL
5G FIBER18G OTHER2G TOTAL SUGAR
FAT 27G55% OF CAL
11G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Shredded chicken rolled in tortillas with corn, beans, and cheese, then covered with a homemade enchilada sauce. A crowd-pleasing comfort food dinner.

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Nutrition & ingredients

Ingredients

serves 8
  • 15 oz. can fire-roasted diced tomatoes
  • ¼ cup vegetable oil
  • 2 tbsp all-purpose flour
  • 1 tbsp chili powder (American-style, not cayenne pepper)
  • 1 cup low-sodium chicken broth
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp dried oregano
  • salt and pepper (to taste)
  • 2 cups shredded rotisserie chicken
  • ¾ cup corn kernels
  • ½ cup black beans (pinto or chickpeas also work)
  • 2 cups shredded cheddar cheese (divided, Mexican blend of cheddar, Monterey Jack, and Colby also works)
  • 8 high quality, fresh corn tortillas ((or flour tortillas), warmed slightly until pliable)
  • sour cream (for serving, optional)
  • cilantro (for serving, optional)
PREP
20M
SODIUM
741MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.