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 Cooked shredded chicken
- 20 ounces Red enchilada sauce
- 2 cups Shredded Monterey Jack cheese
- 8 large Corn tortillas
- 4 ounces Diced green chiles
- 1/2 cup Sour cream
- 2 tablespoons Vegetable oil
- 1/4 cup Fresh cilantro, chopped(optional)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Garlic powder
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
- 2
In a large bowl, mix the shredded chicken, 1/4 cup of the enchilada sauce, sour cream, green chiles, cumin, and garlic powder.
- 3
Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish and spread evenly.
- 4
Briefly heat the tortillas in a damp paper towel in the microwave for 30 seconds to make them pliable.
- 5
Place a generous portion of the chicken mixture in the center of each tortilla, roll tightly, and place seam-side down in the dish.
- 6
Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring the edges are covered.
- 7
Sprinkle the shredded cheese evenly over the top of the sauce.
- 8
Bake for 20-25 minutes until the cheese is bubbly and slightly browned, then garnish with cilantro before serving.
Nutrition per Serving
485
Calories
32g
Protein
38g
Carbs
24g
Fat
5g
Fiber
4g
Sugar
980mg
Sodium
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