Chicken Enchilada

1

Preheat your oven to 350ºF.

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2

In a large mixing bowl, blend the shredded chicken with 1/4 cup of the enchilada sauce. Add a pinch of salt and pepper, then adjust the seasoning to your taste.

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3

Warm the tortillas until they’re pliable. For corn tortillas, wrap them in a damp paper towel and microwave for 1 minute; for flour tortillas, microwave on a plate for 1 minute, flipping halfway through.

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4

Fill each tortilla with the chicken mixture and cheese, roll them up tightly, and place them seam-side down in a baking dish.

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Full recipe & nutritional info on BakedBree.com