Description
These enchiladas are stuffed with shredded chicken and cheese, topped with red enchilada sauce, and baked to perfection. Perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 ½ cups cooked shredded chicken
- 2 cups red enchilada sauce, divided
- 8 corn tortillas
- 2 ½ cups shredded Mexican-blend cheese, divided
- Salt and black pepper, to taste
Instructions
- Preheat oven to 350ºF.
- Combine chicken with 1/4 cup enchilada sauce, seasoning with salt and pepper.
- Warm tortillas in the microwave until pliable.
- Fill each tortilla with chicken mixture and cheese, roll tightly, and place in a baking dish.
- Pour remaining sauce over tortillas and top with cheese.
- Bake for 20 minutes until cheese is melted.
Notes
Tips: For a traditional touch, lightly fry the tortillas before filling.