Easy Chicken Enchiladas
These Easy Chicken Enchiladas are great for week night dinners. Rotisserie chicken and canned enchilada sauce help these delicious enchiladas quick to make!
Servings: 3 servings
Calories: 345kcal
Ingredients
- 6 Corn tortillas
- 2 Tsp Olive oil
- 1/2 Large Yellow onion Sliced
- 2 cloves Garlic Minced
- 1 Cup Cooked chicken Cooked Rotisserie Chicken
- 2 Tbsp Creme Fraiche
- 1 14 oz can Enchilada Sauce
- 1/2 Cup Black olives Sliced
- 1 Cup Cheddar cheese Shredded
- Cilantro
Instructions
- Preheat oven to 350 degrees F
- Add the shredded chicken to a medium size mixing bowl. Set aside.
- Add olive oil to a fry pan over medium heat. When hot add onions and cook until just browned. Stir in minced garlic and cook 1 minute longer.
- Add the onion mixture to the shredded chicken and mix thoroughly.
- Grease a large (9' x 12") baking dish and spoon Tbsp of enchilada sauce in bottom to coat.
- Add 1/4 cup enchilada sauce to a plate.
- To make the tortillas more pliable, place 3 tortillas between 2 sheets of paper towels and microwave for 10-12 seconds.
- To construct the enchiladas: Take a tortilla and dip it into the enchilada sauce on the plate on both sides. Then add 2 Tbsp of the chicken mixture, 1 tsp of sliced olives and a sprinkle of cheese down the middle of each tortilla. Roll up the enchilada and place it seam side down in the baking dish.
- Continue to fill the enchiladas placing each snugly into the dish.
- Then sprinkle the remaining shredded cheese and the olives evenly over the top.
- Place dish in the oven and bake 30-35 minutes.
- Sprinkle with cilantro and serve.
Nutrition
Calories: 345kcal | Carbohydrates: 27g | Protein: 13g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 614mg | Potassium: 170mg | Fiber: 4g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 2.5mg | Calcium: 339mg | Iron: 1mg