Ingredients
Scale
- 8 corn tortillas
- 2 cups cooked shredded chicken or beef
- 1 cup red or green enchilada sauce
- 1.5 cups shredded cheese (Monterey Jack and cheddar blend)
- 1 medium yellow onion, chopped
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a skillet over medium heat, sauté onions until translucent. Add shredded meat and half of the enchilada sauce; mix until heated through.
- Warm tortillas in a dry skillet for 30 seconds each side. Spoon filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over rolled tortillas and sprinkle with cheese.
- Bake for about 20 minutes until bubbly and golden brown. Garnish with cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg