Description
Golden, saucy enchiladas filled with tender shredded chicken, bright enchilada sauce, and gooey melted cheese.
Ingredients
- 2 cups shredded cooked chicken
- 1/2 cup diced onions
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack suggested)
- 1 can (10 oz) enchilada sauce
- 1/2 cup chopped cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Mix the filling by combining 2 cups of shredded chicken, half of the cheese (1/2 cup), and half of the enchilada sauce (5 oz) in a mixing bowl.
- Fill a tortilla with a few tablespoons of the chicken mixture, roll it up tightly, and place it seam-side down in a baking dish. Repeat.
- Top the filled tortillas with the remaining enchilada sauce and sprinkle with the remaining cheese.
- Bake in the oven for 20–25 minutes until the cheese is melted and bubbly.
- Garnish with diced onions and chopped cilantro if desired. Serve hot.
Notes
Let the pan rest for 5 minutes before serving for better slicing. Optionally add lime for flavor enhancement.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican