Chicken enchilada

Ingredients

• shredded cooked chicken.5 cup
• red enchilada sauce.5 cup
• shredded Monterey Jack or cheddar cheese.5 cup
• 2-3 corn tortillasAs needed

Instructions

1. 1

   Step 1

   Preheat oven to 375°F (190°C).

2. 2

   Step 2

   In a bowl, combine shredded cooked chicken, 1/4 cup of enchilada sauce, and 1/4 cup of shredded cheese.

3. 3

   Step 3

   Warm the tortillas in the microwave or a dry skillet to make them pliable.

4. 4

   Step 4

   Spoon the chicken mixture evenly down the center of each tortilla.

5. 5

   Step 5

   Roll up the tortillas and place them seam-side down in a small baking dish.

6. 6

   Step 6

   Pour the remaining enchilada sauce over the tortillas and top with the remaining cheese.

7. 7

   Step 7

   Bake for 20 minutes, or until the sauce is bubbly and the cheese is melted and golden.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken enchilada can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.