Classic Shredded Chicken Enchiladas
Tender shredded chicken rolled in corn tortillas, smothered in a savory red sauce and melted cheese.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 3 cups Cooked chicken breast, shredded
- 20 ounces Red enchilada sauce
- 2 cups Shredded Monterey Jack cheese
- 8 units Corn tortillas
- 4 ounces Diced green chiles
- 1/2 cup Sour cream
- 2 tablespoons Vegetable oil
- 1/2 cup Diced white onion
- 1/4 cup Fresh cilantro, chopped(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, sour cream, onion, cumin, and half a cup of the cheese.
- 3
Pour about 1/2 cup of the enchilada sauce into the bottom of the baking dish and spread it evenly.
- 4
Lightly fry each corn tortilla in a skillet with a little oil for 10 seconds per side to make them pliable.
- 5
Dip a tortilla into the remaining enchilada sauce, fill with the chicken mixture, roll tightly, and place seam-side down in the dish.
- 6
Repeat for all tortillas until the dish is full, then pour the remaining sauce over the top.
- 7
Sprinkle the remaining cheese over the enchiladas and bake for 20-25 minutes until the cheese is bubbly.
- 8
Remove from oven and let sit for 5 minutes before garnishing with fresh cilantro and serving.
Nutrition per Serving
485
Calories
34g
Protein
32g
Carbs
24g
Fat
4g
Fiber
5g
Sugar
980mg
Sodium
Ratings & Reviews
No ratings yet
