Chicken Enchiladas
Tender shredded chicken wrapped in soft tortillas, smothered with red enchilada sauce and cheese, then baked to perfection!
Equipment
- 9x13 inch glass or ceramic baking dish
- Medium mixing bowls
- Measuring cups and spoons
- Nonstick spray
- Oven mitts
- Sharp knife and cutting board
Ingredients
- 3 cups cooked shredded chicken
- 8 medium flour tortillas
- 2 cups red enchilada sauce
- 2 ½ cups shredded cheddar cheese
- ½ cup diced tomatoes
- ¼ cup chopped green onions
- ¼ cup chopped cilantro
- Nonstick cooking spray or oil for greasing baking dish
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9x13 inch baking dish with nonstick spray or oil.
- Spread ½ cup of enchilada sauce over the bottom of the baking dish.
- Fill each tortilla with shredded chicken and 1–2 tablespoons of cheese. Roll tightly.
- Place enchiladas seam-side down in the baking dish. Repeat until dish is full.
- Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake for 20–25 minutes or until cheese is bubbly and golden.
- Garnish with diced tomatoes, green onions, and cilantro. Serve warm.
Notes
Use mild enchilada sauce for kids or spice it up with a hot version. You can substitute corn tortillas for flour if you prefer.