Four-Ingredient Enchiladas (Edit recipe)

Nothing makes me happier than simple, easy recipes! Especially for recipes that seem intimidating! Yes, my enchiladas are not the most authentic, but these take LESS THAN 30 minutes to make and are sure to please a crowd! Feel free to sub rotisserie chicken for homemade, shredded chicken breast.
20 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:33 g
Carbohydrates:82 g
Protein:21 g
Cholesterol:48 g
Sodium:813 mg
Fiber:13 g
Sugars:10 g
Calculated per serving.

Serves: 4

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. 1. Shred rotisserie chicken and set aside.
  2. 2. To a large sauté pan, add enchilada sauce and simmer on low.
  3. 3. Add avocado oil to another pan and cook tortillas in oil till lightly golden and soft. Do not crisp tortillas, only cook 10-15 seconds / side. Drain and pat any excess oil on tortillas, and set aside.
  4. 4. Set oven to 425°. To assemble spray bottom of a baking dish with avocado oil. Next, one at a time, dip each tortilla into warmed enchilada sauce.
  5. 5. Set the sauce-soaked tortilla on a plate. Spoon a spoonful of shredded chicken, with about 1 tbsp on cheese to center of tortilla.
  6. 6. Roll it up and place it seam side down into baking dish.
  7. 7. Repeat with the remaining tortillas until baking dish is filled. I add a generous amount of the leftover enchilada sauce to the top of the tortillas. Then add cheese.
  8. 8. Bake for about 10-15 minutes, or until cheese is golden and bubbly.
  9. 9. Garnish w chopped cilantro, crema Mexicana, and serve w/ a side of guacamole. Provecho amigos!

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