Easy Chicken Enchiladas

A quick and satisfying meal that brings the bold flavors of Mexican cuisine to your table. Begin by cooking 4 chicken breasts until fully cooked. Shred the chicken using forks or a mixer for a quick and easy process.

In a mixing bowl, combine the shredded chicken with a 12 oz jar of salsa, creating a flavorful and zesty filling. Preheat your oven and assemble the enchiladas by spooning the chicken mixture into 7-10 tortillas. Roll the tortillas and place them seam-side down in a baking dish.

Pour enchilada sauce generously over the rolled tortillas, ensuring each one is coated with the savory sauce. Sprinkle 1/3 cup of shredded cheese over the top for a gooey and melty finish. Bake the enchiladas until the cheese is melted and bubbly, and the edges of the tortillas are golden brown.

Serve our Easy Chicken Enchiladas with your favorite toppings, such as sour cream, guacamole, or chopped cilantro, and savor the delicious and hassle-free taste of homemade enchiladas!

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INGREDIENTS

• 3-4 chicken breasts

• 1 - 12 oz jar salsa

• 1 - 10 oz can enchilada sauce 

• 7 - 8 tortillas (used low carb/high fiber but any work)

• 1/3 c shredded Mexican cheese

  STEPS

1. Cook chicken in a slow cooker with the whole jar of salsa on low for 6-8 hours or high for 4-5 hours. 

2. Once cooked, shred and add 1/2 of the enchilada sauce, stir. 

3. On the countertop or a clean flat surface, add chicken to tortillas, roll and add to a 9x13 glass dish. Cover with other 1/2 of the sauce and cheese. 

4. Cover with foil and cook 10 minutes at 350°. 

5. Remove foil and cook 10 more minutes. Topped mine with cilantro and nonfat Greek yogurt as sour cream for extra protein. Made 7 enchiladas. I’m going to have to start doubling this recipe! It always a hit

   Notes: This one always has rave reviews from the whole family.

   Macros below per enchilada:

   240cal/5fat/23carb/12fiber/32protein

   
   Nourishment Breakdown:
   PROTEIN chicken
   FAT cheese
   FIBER salsa, some in tortillas 
   CARB/STARCH tortillas 

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Easy Chicken Enchiladas

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Servings: 4-5 (Macros per enchilada)

Author: The Peachie Spoon

Prep time: 15 MinCook time: 5 Hour: 5 H & 15 M

Ingredients

• 3-4 chicken breasts
• 1 - 12 oz jar salsa
• 1 - 10 oz can enchilada sauce
• 7 - 8tortillas (used low carb/high fiber but any work)
• 1/3 c shredded Mexican cheese

Steps

1. Cook chicken in a slow cooker with the whole jar of salsa on low for 6-8 hours or high for 4-5 hours.
2. Once cooked, shred and add 1/2 of the enchilada sauce, stir.
3. On the countertop or a clean flat surface, add chicken to tortillas, roll and add to a 9x13 glass dish. Cover with other 1/2 of the sauce and cheese.
4. Cover with foil and cook 10 minutes at 350°.
5. Remove foil and cook 10 more minutes. Topped mine with cilantro and nonfat Greek yogurt as sour cream for extra protein. Made 7 enchiladas. I’m going to have to start doubling this recipe! It always a hit

Nourishment Breakdown

Calories

240

Fat

5 g

Starch/Carbs

23 g

Protein

32 g

Fiber

12 g

Macros above per enchilada

PROTEIN chicken

FAT cheese

FIBER salsa, some in tortillas 

CARB/STARCH tortillas

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