Description
This recipe is for delicious chicken enchiladas that are perfect for a weeknight dinner. It’s a simple and easy recipe that can be customized with your favorite toppings.
Ingredients
- Chicken, shredded (A store bought rotisserie is easiest, but you can also buy boneless breasts or thighs, then boil, saute or bake them, then cut up/shred)
- Shredded Mexican blend cheese
- Canned green chiles
- 1 Large can green enchilada sauce (La Victoria or Las Palmas are good)
- Corn tortillas
- Red onion
- Salt
- Pepper
- Cayenne pepper
- Optional: hot sauce (i.e. Tapatio), jalapeno, avocado, sour cream, cilantro
- 9x13 in. Baking pan
Method
- Preheat oven to 350.
- Cut up/shred rotisserie chicken. Or cook individual chicken pieces and cut up/shred. Depending on the flavor or the chicken, add pepper, cayenne pepper, and salt to taste. Add some enchilada sauce to your chicken.
- Prep your assembly line. Dice up red onion, put cheese in a bowl, open green chiles, and open enchilada sauce (leave in can).
- Place stack of tortillas on a plate and microwave for 30 seconds. Take top of tortillas and put in on the bottom of the stack. Heat in microwave for additional 30 seconds*
- Spray baking pan with non-stick spray. Then start preparing your enchiladas! Your hands are going to get a little messy.
- Take a tortilla and dip it in the can of enchilada sauce (add some hot sauce into the can if you like it spicy). Lay tortilla in the pan, add chicken, red onion, green chiles, and cheese. You can also add jalapeno, black beans or any other fillings you like during this step. Fold in ends of tortilla and place upside down in pan to stay closed. Continue doing this until your pan is full. Squeeze each tortilla in closer if you need to to fit more.
- Pour rest of enchilada sauce all over the tortillas. Sprinkle generously with cheese.
- Bake enchiladas for about 20 minutes. Sauce should be a bit bubbly and cheese melted.
- Avocado, sour cream, and cilantro are optional toppings for the enchiladas.