by Austin Carter
New Recipe
ourse: Main Course Cuisine: Mexican Prep Time:10minutes Cook Time:20minutes Total Time:30minutes Calories: 370kcal Author: Austin Carter Servings: 4
– Large Bowl – Baking Dish – Microwave – Oven
– 1 ½ cups cooked shredded chicken – 2 cups easy enchilada sauce divided – 8 corn or flour tortillas see note if using flour tortillas – 2 ½ cups shredded Mexican-blend cheese divided – salt and black pepper to taste – optional toppings: diced onions chopped cilantro,
– Preheat oven to 350ºF. – Combine shredded chicken, ¼ cup enchilada sauce, salt, and pepper in a bowl. Adjust seasoning to taste.
– Warm tortillas in the microwave according to type (corn or flour). – Fill each tortilla with chicken mixture and 1 cup of shredded cheese, then roll tightly and place seam side down in a baking dish.
– Pour remaining enchilada sauce over the tortillas, top with remaining cheese, and bake for 20 minutes until cheese is melted and bubbly. – Garnish with optional toppings before serving.