Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 flour tortillas
- 2 cups Kraft Natural Cheese shredded
- 1 cup red chili sauce
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add cumin and paprika, cook for 1 minute.
- Mix shredded chicken with chili sauce, then spoon mixture into tortillas.
- Roll tortillas and place seam side down in a baking dish.
- Top with shredded Kraft cheese evenly spread over the rolled enchiladas.
- Bake in the preheated oven for 20-25 minutes until cheese is bubbly and golden.
- Garnish with fresh cilantro and serve hot with sour cream.
Notes
- You can substitute cooked turkey for chicken for a different flavor.
- Adjust spice levels by adding more chili sauce or hot sauce according to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Mexican
- Diet: Nut-Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 105mg