Isabel Eats · by Isabel Orozco-Moore★ 4.7 (1032)
Easy Chicken Enchiladas
NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 66%
CARBS 27G22% OF CAL
4G FIBER2G SUGAR21G OTHER
FAT 28G52% OF CAL
13G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas stuffed with shredded chicken and cheese, topped with red enchilada sauce and baked. A quick, flavorful Mexican dinner.
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View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ cups cooked shredded chicken
- 2 cups easy enchilada sauce, (divided)
- 8 corn or flour tortillas ((see note if using flour tortillas))
- 2 ½ cups shredded Mexican-blend cheese, (divided)
- salt and black pepper, (to taste)
- optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
At a glance
PER SERVING · TIME 30M
CAL 25%·PRO 66%
CARBS 27G22% OF CAL
4G FIBER2G SUGAR21G OTHER
FAT 28G52% OF CAL
13G SAT16G UNSAT
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
- 20m
- Sodium
- 1389mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 386mg
- Calcium
- 516mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1389MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.