Ingredients for 15 Minute No Fry Chicken Enchiladas Honest
- Green Enchilada Sauce
- Cream Of Chicken Soup
- Sour Cream
- Cooked Chicken
- Tortilla Chips
- Monterey Jack Cheese
- Lettuce
- Tomatoes
- Black Olives
- Green Onion
- Salsa
How to Make 15 Minute No Fry Chicken Enchiladas Honest
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic, diced tomatoes and green chilies, green chilies, chili powder, cumin, and cayenne pepper (if using). Cook for 2 minutes, stirring constantly.
- Season with salt and pepper to taste. Stir in shredded chicken.
- Lightly coat the bottom of a 9x13 inch baking dish with enchilada sauce.
- Fill each tortilla with about 1/4 cup of the chicken mixture and roll up tightly.
- Place the filled tortillas seam-down in the prepared baking dish.
- Pour remaining enchilada sauce over the enchiladas and top with shredded cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly and the enchiladas are heated through.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
8g
Fat
85g
Carbs
20g
