Enchilada
A simple, cheesy enchilada baked in a rich tomato sauce, topped with fresh lettuce and onion. Served with crispy chips for a satisfying weeknight dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 650
- Protein
- 30g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 375°F. Warm the 8 tortillas in a dry skillet for 30 seconds per side until pliable.
Step 2
In a bowl, mix 1 cup of the cheese with the 2 cups chicken or beans and 1/4 cup of the sauce. Set aside.
Step 3
Spread 1/2 cup of the sauce in a 9x13-inch baking dish. Fill each tortilla with the cheese mixture, roll tightly, and place seam-side down in the dish.
Step 4
Pour the remaining 1 1/2 cups sauce over the rolled tortillas, spreading to cover. Sprinkle the remaining 1 cup cheese on top.
Step 5
Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
Step 6
While baking, thinly slice the 1 onion and shred the 2 cups lettuce. Toss with the 1 tbsp olive oil and a pinch of salt.
Step 7
Serve the hot enchiladas topped with the lettuce-onion mixture, with the 2 cups chips on the side.
Tools you’ll need
- 9x13-inch baking dish
- skillet
- mixing bowl
- knife
- cutting board
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