Easy Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken and cheese wrapped in tortillas and smothered in enchilada sauce, then baked until bubbly. A comforting, crowd-pleasing casserole with layers of savory flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon Olive Oil
- 1 small yellow onion, (diced)
- 3 cloves garlic, (minced)
- 3 cups shredded chicken breasts
- salt and fresh ground pepper, (to taste)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 cup (or, to taste) Red Enchilada Sauce,
- 8 (7-inch) low-carb whole wheat flour tortillas, ((I use "Mission" Low Carb Soft Taco Tortillas))
- 3/4 cup Red Enchilada Sauce, (divided)
- 1 cup shredded low fat Mexican Blend Cheese
- optional; sour cream, avocado slices, halved cherry tomatoes, jalapeno slices, chopped cilantro
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 795mg
- 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
- 253mg
- Calcium
- 240mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 795MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.