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Best Chicken Enchiladas Recipe

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This recipe for Best Chicken Enchiladas is from Roots & Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 flour tortillas soft shell size
2.5 cups shredded chicken (You can use a rotisserie chicken and shred it up.)
1/2 cup black beans
1/2 cup corn
1 10 oz can diced tomatoes with green chiles
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
2 small cans red enchilada sauce
4 oz cheddar cheese shredded, divided
4 oz Monterey Jack cheese shredded, divided
Cilantro for garnish
Directions:
Directions:
1. Preheat the oven to 350 degrees.
2. In a large bowl, mix chicken, beans, corn, tomatoes, and spices.
3. Divide the cheese evenly into 2 separate bowls. Set one bowl of cheese to the side; you will use it for topping once all the enchiladas are assembled.
4. Pour 1/2 cup of enchilada sauce into the bottom of a 9 x 13 pan and spread evenly.
5. Pour the sauce into a shallow bowl. Dip a tortilla in the enchilada sauce, covering both sides with sauce. Let the excess drip off. Place about 1/3 cup chicken mixture in the middle of the tortilla and top with cheese. Roll the tortilla around the chicken mixture and place seam-side up in the baking dish.
6. Assemble the remaining enchiladas and place them all in the 9x13 pan. Top the enchiladas with the remaining enchilada sauce and sprinkle on the remaining cheese.
7. Bake for 20 minutes. Remove from the oven and top with chopped cilantro.
8. Serve warm. Enjoy with more cilantro, sour cream, salsa, tomato, and avocado.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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