Tortillas, cheese, garnishes
- Low-cal flour tortillas6-8
- Monterrey jack cheese~240 g30 g per enchilada
From previous steps
- Cooked chicken
- Finished sauce
Step 4: Assemble enchiladas
To each tortilla, add ~80 g of cooked chicken and ~30 g cheese in a line down the center. Roll each one, then line up in a baking pan or sheet tray.
Cover with the enchilada sauce (using as much or as little as desired), and an optional extra sprinkle of cheese over top.
At this point, you can cook them right away, or cover & store in the fridge & bake them later.
Step 4: Assemble enchiladas
Tortillas, cheese, garnishes
- Low-cal flour tortillas6-8
- Monterrey jack cheese~240 g30 g per enchilada
From previous steps
- Cooked chicken
- Finished sauce
To each tortilla, add ~80 g of cooked chicken and ~30 g cheese in a line down the center. Roll each one, then line up in a baking pan or sheet tray.
Cover with the enchilada sauce (using as much or as little as desired), and an optional extra sprinkle of cheese over top.
At this point, you can cook them right away, or cover & store in the fridge & bake them later.