Description
Delicious chicken enchiladas bursting with robust flavors, cheese, and a rich enchilada sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can red enchilada sauce
- 1 cup sour cream
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- 12 flour tortillas
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté your chopped onions and bell peppers in a skillet over medium heat with a drizzle of olive oil for about 4-5 minutes.
- Season your chicken breasts with taco seasoning, salt, and pepper.
- Stuff each chicken breast with sautéed mixture and cheese, then wrap in tortillas and place seam-side down in a baking dish.
- Pour enchilada sauce over the top and sprinkle remaining cheese.
- Bake for about 25-30 minutes until chicken is cooked through and cheese is bubbly.
- Serve with a dollop of sour cream on the side.
Notes
Can be made ahead and refrigerated. Reheat at 375°F until hot.
Nutrition
- Serving Size: 1 enchilada
- Calories: 357
- Sugar: 2g
- Sodium: 625mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 88mg