|Nutritional Guidelines (per serving)|
|Servings: Serves 9|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A must-have Mexican recipe to include in your dinner rotation, this enchilada dish couldn't be easier. Using chicken breast, queso fresco, and store-bought salsa makes this dish a quick and satisfying meal to whip up any night of the week.
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- 1 to 2 cooked chicken breasts (shredded)
- 1/2 onion (minced)
- 3 cups green salsa (store-bought or homemade)
- 18 white corn tortillas
- 1 cup crumbled queso fresco
- Optional: 1/2 cup sour cream (for garnish)
- Optional: 1/2 cup cilantro, (chopped, for garnish)
Preheat oven to 400 F.
Combine the chicken and onions.
Pour the salsa in a large wide bowl for easy access.
In batches, place 6 tortillas on a microwave safe dish and microwave 30 to 40 seconds to soften and warm. Keep the tortillas warm with a covered cloth.
Once the tortillas are all cooked through, dip each into the salsa to wet completely. Scoop two rounded tablespoons of the chicken and onion mixture into each tortilla, wrap and close. Place each into a casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken, stacking the rolled tortillas on top of each other in the casserole dish.
Pour about 1 cup of the green salsa over the tortillas and top with crumbled queso fresco.
Cover and bake for 25 to 30 minutes. You can remove the cover at the end to brown the cheese a bit. Serve with sour cream, chopped cilantro, and more queso fresco if you like.