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Chicken Enchiladas

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A comforting dish of Chicken Enchiladas filled with tender shredded chicken and fresh vegetables, topped with rich enchilada sauce and melted cheese.

Ingredients

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  • 2 cups cooked shredded chicken
  • 1 cup enchilada sauce
  • 1 cup shredded cheese
  • 1/2 cup diced onions
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped cilantro
  • 8 corn tortillas

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine the shredded chicken, diced onions, diced green bell pepper, and chopped cilantro in a bowl.
  3. Pour half of the enchilada sauce into the chicken mixture and stir well.
  4. Warm the corn tortillas in the microwave for about 30 seconds.
  5. Place a spoonful of the chicken mixture in the center of each tortilla and roll it up tightly.
  6. Arrange the rolled enchiladas seam side down in a baking dish.
  7. Pour the remaining enchilada sauce over the top.
  8. Sprinkle the shredded cheese evenly over the top.
  9. Cover the baking dish with aluminum foil and bake for 25-30 minutes.
  10. Remove the foil and bake for an additional 5-10 minutes until the cheese is golden brown.
  11. Serve hot, garnished with extra cilantro if desired.

Notes

You can use rotisserie chicken for convenience. Feel free to add diced jalapeños for extra spice.

Nutrition

Find it online: https://sugarmary.shop/chicken-enchiladas/

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