4 Ingredient EASY Chicken Enchiladas

cooked chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Turkey is leaner and lower in calories; canned chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories; processed cheese is usually cheaper.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand enchilada sauce

Homemade sauce can be healthier with fresh ingredients; store brands are often less expensive.

Preheat the oven to 375°F (190°C).

In a bowl, combine 2 cups of shredded chicken with 3/4 cup of enchilada sauce and 1/2 cup of finely chopped onion.

Add 1 cup of shredded cheese to the chicken mixture and mix well.

Heat a small skillet over medium-high heat and warm each corn tortilla for 7 to 10 seconds on each side until pliable.

Spread a thin layer of enchilada sauce on the bottom of a 13 by 9 pan.

Divide the chicken filling evenly among the tortillas, about a third cup per tortilla, and roll them up, placing them seam-side down in the pan.

Drizzle the remaining enchilada sauce evenly over the rolled enchiladas.

Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the enchiladas.

Bake in the preheated oven for 20 to 25 minutes until the cheese is melted and everything is heated through.

Let the enchiladas cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens