Chicken Enchiladas Recipe
Cheese-covered tortillas stuffed with chicken and cheese, all under your favorite red or green enchilada sauce! Does it get any better than that?
Ingredients
- 2 cups cooked shredded chicken
- 2 cups red or green enchilada sauce divided
- Kosher salt to taste
- Black pepper to taste
- 8 corn or flour tortillas
- 3 cups Colby-Jack cheese shredded
- Chopped cilantro, cotija cheese, diced red onion and sour cream for topping
Instructions
- Preheat your oven to 350˚F. Grease an 8x12 baking pan.
- Combine the shredded chicken and ½ cup enchilada sauce in a large bowl. Season with a pinch of salt and pepper, adjusting to your taste.
- Microwave the tortillas for 30 seconds, flip, and microwave for another 30 seconds. Corn tortillas should be wrapped in a damp paper towel before heating but flour tortillas can simply be microwaved on a plate.
- Place filling and 2 tablespoons of cheese in the middle of each tortilla and roll up tightly, placing the rolled tortilla seam-side down in the prepared baking dish.
- Cover the rolled tortillas with the remaining enchilada sauce and sprinkle with an even layer of cheese. Bake uncovered for 20 minutes until the cheese is golden and bubbly.
- Serve your enchiladas hot from the oven, garnished with any of the optional toppings you like.
Nutrition
Calories: 517kcalCarbohydrates: 42gProtein: 37gFat: 22gSaturated Fat: 11gSodium: 2.065mgFiber: 4g
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