Ingredients for Easy Cheesy Enchiladas
- 12 corn tortillas
- Vegetable oil, as needed for greasing
- 2 cups shredded Mexican blend cheese
- 1 medium onion, finely chopped
- 2 1/2 cups red enchilada sauce
- 1/4 cup sliced ripe olives (optional)
- 1 lb cooked chicken, shredded or diced
- 1/4 cup chopped green chilies (optional)
- 1/2 cup sour cream (for topping, optional)
- 1/4 cup chopped fresh cilantro (for topping, optional)
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How to Make Easy Cheesy Enchiladas
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, enchilada sauce, cheese, and onions. Mix well.
- Fill each tortilla with about 1/2 cup of the chicken mixture.
- Roll up the tortillas and place them seam-down in a lightly greased 9x13 inch baking dish.
- Pour the remaining enchilada sauce over the enchiladas.
- Sprinkle the remaining cheese over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Garnish with cilantro and sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
17g
Fat
67g
Carbs
8g
