Ingredients for Spanish Class Enchiladas
- Flour Tortillas
- Refried Beans
- Red Enchilada Sauce
- Mexican Blend Cheese
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How to Make Spanish Class Enchiladas
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the shredded chicken, chopped onion, and 1/2 of the enchilada sauce.
- Lightly coat the corn tortillas with oil to prevent sticking. This can be done by lightly brushing each tortilla with oil, or dipping them briefly in a shallow dish of oil.
- Fill each tortilla with about 1/4 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 evenly over the enchiladas.
- Add water to the enchiladas in the baking dish.
- Sprinkle generously with shredded cheddar cheese.
- Bake for 25-30 minutes, or until the cheese is melted, bubbly, and the enchiladas are heated through.
- Let cool slightly before serving. Enjoy your fiesta!
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
11g
Fat
39g
Carbs
16g