Quick Rotisserie Chicken Enchiladas

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Set a wire rack on a baking sheet.

2. 2

   Heat oil in a heavy skillet. Quickly fry the tortillas in the hot oil for about 5 seconds per side. Transfer the tortillas to the wire rack to drain. Blot any excess oil with a paper towel.

3. 3

   Spread a thin layer of enchilada sauce over the bottom of a casserole dish.

4. 4

   Put the shredded chicken in a bowl and sprinkle the enchilada seasoning over the chicken; toss to combine. Place 3 tablespoons of chicken along the center of each enchilada. Sprinkle with 1 1/2 tablespoons of cheese. Roll up to form enchiladas. Arrange the enchiladas seam side down in the casserole dish. Top with the remaining enchilada sauce and sprinkle the cheese evenly over the top. Cover with aluminum foil.

5. 5

   Bake in the preheated oven for 25 minutes. Turn on the oven’s broiler, remove the foil from the enchiladas, and broil until the cheese is melted and golden, about 5 minutes.

• Calories 620.4 kcal High
• Protein 39.27 g Good Source
• Carbs 28.49 g Moderate
• Total Fat 38.51 g High
• Saturated Fat 16.2 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 117.09 mg High
• Sodium 1487.13 mg High
• Fiber 3.1 g Moderate
• Sugar 2.92 g Moderate
• Added Sugar 0.28 g Low Source
• Calcium 614.8 mg Good Source
• Iron 2.18 mg Moderate
• Potassium 273.94 mg Low Source
• Vitamin A 217.33 mcg_rae Good Source
• Vitamin C 5.99 mg Low Source
• Vitamin D 0.74 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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