Easy Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cups cooked shredded chicken
2 cups easy enchilada sauce, divided
8 corn or flour tortillas (see note if using flour tortillas)
2 1/2 cups shredded Mexican-blend cheese, divided
salt and pepper, to taste
optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
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Directions: |
Directions:Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.
If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
Serve immediately and garnish with desired toppings. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: isabeleats.com
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