| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- nonstick cooking spray
- 12 oz cooked chicken (shredded) Tip: you can use rotisserie chicken to save time
- 3 cups chopped cabbage
- 2 chopped roma tomatoes
- 1 clove garlic (minced)
- 1/2 tsp cumin
- 1 Tbsp fresh cilantro
- 1/4 tsp black pepper
- 1/2 cup shredded cheese
- 3 Tbps cotija cheese
- 12 corn tortillas (6-inch, heated)
- 8 oz canned green chile enchilada sauce
- 1 chopped serrano pepper (optional)
Ingredients
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Instructions
- Preheat the oven to 350 degrees F. Spray a large metal or glass baking dish with cooking spray
- In a small bowl, combine cabbage, garlic, cumin, cilantro, peppers, tomatoes, and cheddar cheese. Then add shredded chicken; mix to incorporate
- Scoop 1/4 cup chicken-cabbage mixture into a tortilla. Roll tortilla and place seam side down in a baking dish. Repeat process for remaining 11 tortillas
- Pour enchilada sauce over tortillas. And sprinkle top with cotija cheese
- Bake for 25 minutes and enjoy!
Recipe Notes
Nutrition Facts:
Serves: 6
1 serving = 2 enchiladas
Calories: 285 kcal
Fat: 16g
Saturated fat: 3g
Sodium: 365mg
Potassium: 290mg
Carbohydrate: 27g
Fiber: 4g
Total sugars: 5g
Protein: 23g
Choices/Exchanges: 3 protein, 1 starch, 1 vegetable, 1 dairy
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