5 Ingredient Chicken Enchiladas
Try this 5 Ingredient Chicken Enchiladas recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1 red bell pepper thinly sliced
- 1 (19-20 oz) can enchilada sauce
- 8 packaged flour tortillas
- 4 cups cooked chicken shredded (i just bought a rotisserie chicken and shredded it)
- 1 6- ounce bag shredded mexican blend cheese
- Carbohydrate 7.1757 g
- Cholesterol 492.8 mg
- Fat 76.517 g
- Fiber 2.49899988651276 g
- Protein 154.0581 g
- Saturated Fat 21.25613 g
- Serving Size 1 1 recipe (679g)
- Sodium 463.96 mg
- Sugar 4.67670011348724 g
- Trans Fat 8.638 g
- Calories 1375 calories
Preheat the oven to 400 degrees F.Pour ¼ of the enchilada sauce in the bottom of of a 9x13" pan.Divide the chicken and the red bell peppers evenly between the 8 tortillas (about ½ cup of chicken per tortilla). Add 1-2 tablespoons of cheese to each tortilla, pour about 1 tablespoon of enchilada sauce in each tortilla, then roll up and place in the pan (making sure that the seam of each tortilla is face-down in the pan so that they don't come unrolled).Pour the remaining enchilada sauce on top of the rolled tortillas and top with the remaining cheese.Bake for 15-20 minutes or until the cheese starts to bubble. Let sit for a couple of minutes before serving.
