Chicken Enchiladas

This is a super tasty, easy, quick meal to make if you have left over chicken. If you don’t you can just cook it in a pan with a little bit of water and shred it after it’s cooked. It’s probably not authentic but it is tasty and easy and quick and can satisfy a Mexican food craving. 🙂

8 flour tortillas, gordita size
3 cups shredded chicken
2 cups shredded cheese plus 1/2 cup*
1 16 oz can green enchilada sauce
sour cream, shredded lettuce, tomatoes

Heat oven to 350. Combine chicken and cheese and about 1/2 cup enchilada sauce. Lay out the tortillas and put about 2/3 cup of the chicken mix into each and roll up. Place in a greased oven safe dish. Cover with green sauce. Bake for 20-30 minutes or until the sauce is bubbly. Remove from oven and top with the 1/2 cup cheese. Let sit for 10 minutes and serve with lettuce, sour cream and tomatoes.

*You can grate your own cheese or do like I do and buy a bag of a shredded cheese mix. I find that the shredded cheese mix is worth it since it has different kinds of cheese in it and isn’t much more than the block cheese.

**And if you want a creamier filling you can mix in 4 oz of cream cheese to the chicken and cheese and sauce mixture before you roll it in the tortillas.


One Response

  1. I LOVE chicken enchiladas but they usually take me forever to do. This recipe is definitely easier and I have to give this is a try. Nice post.

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