Best Chicken Enchilada Recipe

• 总时间: 35 minutes

配料

2 cups Shredded Chicken (10-12 ounces) Use leftover chicken (rotisserie, baked, grilled, etc)

5-minute Enchilada Sauce or Roasted Enchilada Sauce (2 cups)

Salt and pepper to taste

8 x 6-inch tortillas (corn or flour or a corn & flour blend)

2 cups shredded cheese ( 8 ounces) – cotija, shredded Mexican blend, shredded jack, mozzarella etc.

optional filling additions: canned green chilies, frozen corn, black beans,

optional garnishes: sour cream, avocado, cilantro, scallions, pickled jalapeno, pickled onions

步骤

Make the 5-Minute Enchilada Sauce

Mix 1/4 cup enchilada sauce

with the shredded chicken, taste and season with salt and pepper. At this point you could add a 4-ounce can of green chilies for extra flavor.

Heat the tortillas

until they are pliable to prevent cracking when rolling-especially if using corn tortillas. (In a microwave -wrap the stack in a wet paper towel for 30 seconds, repeat if needed) Or spread out on the rack in a 350 F oven, or lightly toast over a gas burner using tongs.

Grease a 9x13-inch

baking dish. Spread 1/4 cup Enchilada sauce over the bottom, or just enough to coat.

Roll the Enchiladas

Place 2 tablespoons cheese down the centers of the tortillas, divide the chicken filling. Roll and place seam-side down on top of the enchilada sauce. Repeat until the baking dish is full.

Brush the remaining enchilada sauce over the top. Sprinkle with the remaining cup of cheese.

Bake

uncovered for 20-25 minutes or until warmed through and cheese is melty.

Top with garnishes before serving!