Classic Shredded 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 Cooked shredded chicken breast
- 20 ounces Red enchilada sauce
- 2 cups Shredded Mexican blend cheese
- 12 pieces Corn tortillas
- 4 ounces Diced green chiles
- 1/2 cup Sour cream
- 1/2 cup Diced white onion
- 2 tablespoons Vegetable oil
- 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, diced green chiles, onion, cumin, and 1/2 cup of the enchilada sauce.
- 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 softened tortilla into the remaining enchilada sauce to coat both sides.
- 5
Place a generous portion of the chicken mixture in the center of the tortilla, sprinkle with a little cheese, and roll 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 sour cream.
Nutrition per Serving
485
Calories
32g
Protein
38g
Carbs
24g
Fat
5g
Fiber
4g
Sugar
980mg
Sodium
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