Quick & Easy Cheese Or Chicken Enchiladas
Another quick and easy chicken dish that will have your kids begging for more!
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28 | ounce |
enchilada sauce
large can |
|
| 12 |
corn tortillas (6-inch)
package, corn or flour, small |
*
|
|
| 16 | ounces |
chicken meat, cooked
cut in small pieces or shredded |
|
| 1 | cup |
monterey jack cheese
grated |
|
| 1 | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 809.2 | ml/g |
enchilada sauce
large can |
|
| 12 | each |
corn tortillas (6-inch)
package, corn or flour, small |
*
|
| 462.4 | ml/g |
chicken meat, cooked
cut in small pieces or shredded |
|
| 237 | ml |
monterey jack cheese
grated |
|
| 237 | ml |
cheddar cheese
grated |
|
Directions
Spray a 9x13 inch baking dish with no-stick cooking spray.
Place small amount of sauce in the baking dish.
Heat corn tortillas in microwave to soften.
Fill tortillas with chicken, cheese or both.
Fold over and place in the baking dish, seam side down.
Cover with remaining sauce and sprinkle with cheese(s).
Bake for 45 minutes at 350℉ (180℃) until heated through and bubbly.
