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Chicken Enchiladas

the.instructor's picture
Ingredients
  Shredded mild cheddar cheese 6 Ounce (1 1/2 Cups)
  Cooked chicken pieces 2 Cup (32 tbs), torn into shreds
  Canned diced green chiles 7 Ounce, drained (1 Large Can)
  Enchilada sauce 1 Cup (16 tbs) (Adjust Quantity As Needed)
  7 inch corn tortillas 8 (7 Inch Size)
  Sour cream 1⁄2 Cup (8 tbs)
Directions

Set 1/2 cup cheese aside.
Mix together remaining cheese, chicken, and chilies.
Pour sauce into an 8- or 9-inch pan.
Coat 1 tortilla with sauce, then set in a 9-by 13-inch pan.
Spoon 1/8 of the chicken mixture down center of tortilla.
Roll to enclose filling; place, seam side down, in pan.
Repeat to fill remaining tortillas.
Pour remaining sauce evenly over enchiladas; sprinkle with remaining cheese.
Bake enchiladas, tightly covered, in a 350° oven until hot in center (cut to test), about 15 minutes.
Uncover; spoon sour cream on top.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Baked
Ingredient: 
Chicken

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