Baked Chicken Enchiladas

🛒 Ingredients

• Cooked Chicken Breast, shredded 350 g · 578 kcal
• Red Enchilada Sauce 425 g · 120 kcal
• Corn Tortillas 300 g · 654 kcal
• Shredded Monterey Jack & Cheddar Cheese Blend 250 g · 950 kcal
• Yellow Onion, chopped 150 g · 60 kcal
• Garlic, minced 15 g · 22 kcal
• Canned Diced Green Chiles 113 g · 23 kcal
• Olive Oil 27 g · 239 kcal
• Chili Powder, Cumin, Dried Oregano 10 g · 10 kcal
• Fresh Cilantro, chopped (for garnish) 10 g · 2 kcal

👨‍🍳 Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
2. Heat olive oil in a large skillet over medium heat. Sauté chopped onion until softened, about 5 minutes.
3. Add minced garlic, chili powder, cumin, and dried oregano; cook for 1 minute until fragrant.
4. Stir in shredded chicken and diced green chiles; mix well. Set aside.
5. Pour about 1/2 cup (120ml) of enchilada sauce into the bottom of the prepared baking dish.
6. Dip each corn tortilla briefly in the remaining enchilada sauce to soften and coat. Place a portion of the chicken mixture down the center of each tortilla.
7. Roll up each tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
8. Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle generously with shredded cheese.
9. Bake for 20-25 minutes, or until cheese is bubbly and golden brown. Let stand for 5 minutes before serving.
10. Garnish with fresh chopped cilantro, if desired, and serve warm.