Description
Hearty chicken enchiladas filled with seasoned shredded chicken and melted cheese, smothered in a savory red sauce and baked until golden.
Ingredients
Scale
- 3 cups shredded cooked chicken
- 10 corn tortillas
- 2 cups red enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine shredded chicken, diced onion, minced garlic, and 1/2 cup of the enchilada sauce. Season with salt and pepper.
- Heat the remaining vegetable oil in a skillet over medium heat and lightly fry corn tortillas for 5-10 seconds per side, or microwave them in a damp towel for 30 seconds to soften.
- Pour about 1/2 cup of enchilada sauce into the bottom of a 9×13 inch baking dish, spreading it evenly.
- Place a portion of the chicken mixture into the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas.
- Sprinkle the Monterey Jack and Cheddar cheese evenly over the sauce.
- Bake for 20-25 minutes until the cheese is melted and bubbling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired