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Chicken Enchiladas

These enchiladas are filled with shredded chicken, cheese, and topped with a homemade enchilada sauce.

Ingredients

Method

Nutrition

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Step 1

Preheat the oven to 375°F (190°C).

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For

8

M

I

FOR THE ENCHILADAS:

1

lb

Cooked shredded chicken, or rotisserie chicken

1

tsp

Garlic powder

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Per Serving

Calories

311kcal

Fat

7.5g

Saturates

2g

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Notes

Make ahead: You can make the enchiladas ahead and refrigerate them before baking, then bake just before eating. Leftovers: Store covered in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through. Freeze: You can freeze cooked or uncooked enchiladas for up to 3 months; thaw overnight in the refrigerator before baking or reheating.

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homepage-image

Chicken Enchiladas

These enchiladas are filled with shredded chicken, cheese, and topped with a homemade enchilada sauce.

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat the oven to 375°F (190°C).

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

8

M

I

FOR THE ENCHILADAS:

1

lb

Cooked shredded chicken, or rotisserie chicken

1

tsp

Garlic powder

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

311kcal

Fat

7.5g

Saturates

2g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

Make ahead: You can make the enchiladas ahead and refrigerate them before baking, then bake just before eating. Leftovers: Store covered in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through. Freeze: You can freeze cooked or uncooked enchiladas for up to 3 months; thaw overnight in the refrigerator before baking or reheating.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel