Classic Chicken Enchiladas
Tender shredded chicken rolled in corn tortillas, smothered in a savory red sauce and melted cheese.
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Ingredients
- 3 cups Shredded cooked chicken
- 20 ounces Red enchilada sauce
- 2 cups Shredded Monterey Jack cheese
- 8 pieces Corn tortillas
- 4 ounces Diced green chiles
- 1/2 cup Sour cream(optional)
- 2 tablespoons Vegetable oil
- 1/2 cup Diced white onion
- 1/4 cup Fresh cilantro(optional)
- 1 teaspoon Ground cumin
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
In a large bowl, mix the shredded chicken, 1/2 cup of enchilada sauce, diced onion, green chiles, and cumin.
- 3
Lightly fry each corn tortilla in a skillet with a little oil for 10 seconds per side to make them pliable.
- 4
Dip a tortilla into the remaining enchilada sauce to coat both sides lightly.
- 5
Place a portion of the chicken mixture and a sprinkle of cheese in the center of the tortilla, then roll it up tightly.
- 6
Place the rolled tortilla seam-side down in the prepared baking dish and repeat for all tortillas.
- 7
Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- 8
Bake for 20-25 minutes until the cheese is bubbly and slightly browned, then garnish with cilantro and sour cream.
Nutrition per Serving
485
Calories
32g
Protein
34g
Carbs
24g
Fat
5g
Fiber
4g
Sugar
980mg
Sodium
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