R-039
Chicken Enchiladas
Tender shredded chicken wrapped in tortillas, topped with enchilada sauce and melted cheese.
Servings4
Prep10 minutes
Cook20 minutes
Total30 minutes
LevelEasy
Ingredients
- 1 1/2 cups Shredded cooked chicken
- 2 cups Enchilada sauce
- 8 Corn tortillas
- 2 1/2 cups Shredded Mexican-blend cheese
- Salt
- Black pepper
- Diced onions (optional)
- Chopped cilantro (optional)
- Sour cream (optional)
- Shredded lettuce (optional)
- Cotija cheese (optional)
Cooking Steps
- Preheat the oven to 350°F. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce, and a generous pinch of salt and pepper. Mix together, taste, and season with additional salt and pepper if needed.
- If using corn tortillas, wrap them in a damp paper towel and microwave for 1 minute, flipping halfway through until warm and pliable. If using flour tortillas, microwave them in the same manner.
- Fill each tortilla evenly with the chicken mixture and about 1 cup of the shredded cheese. Roll tightly and place seam-side down in a large baking dish.
- Pour the remaining 1 3/4 cups enchilada sauce over the tortillas. Sprinkle with the remaining 1 1/2 cups shredded cheese.
- Bake for 20 minutes until the cheese is melted and bubbly.
- Serve immediately with any desired toppings.
Pairs Well With
Spanish rice
Refried beans
Mexican street corn
Green salad