Classic Shredded Chicken Enchiladas
Tender shredded chicken rolled in corn tortillas, smothered in a rich red sauce and melted cheese.
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Ingredients
- 3 cups Cooked shredded chicken breast
- 20 ounces Red enchilada sauce
- 12 pieces Corn tortillas
- 2 cups Shredded Monterey Jack cheese
- 4 ounces Diced green chiles
- 1/2 cup Sour cream(optional)
- 2 tablespoons Vegetable oil
- 1/4 cup Chopped fresh cilantro
- 1 teaspoon Ground cumin
- 1/2 cup Diced white onion
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, diced green chiles, cumin, and 1/2 cup of the enchilada sauce.
- 3
Heat the vegetable oil in a small skillet and lightly fry each tortilla for 5-10 seconds per side to make them pliable.
- 4
Dip a softened tortilla into the remaining enchilada sauce to coat both sides lightly.
- 5
Place a generous portion of the chicken mixture and a sprinkle of cheese in the center of the tortilla, then roll it 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 rest of the shredded cheese.
- 8
Bake for 20-25 minutes until the cheese is bubbly and slightly browned, then garnish with cilantro and onion before serving.
Nutrition per Serving
485
Calories
34g
Protein
36g
Carbs
22g
Fat
5g
Fiber
4g
Sugar
980mg
Sodium
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