Description
A straightforward recipe for classic chicken enchiladas using red sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked, shredded chicken
- 1 (10 ounce) can red enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 8 corn tortillas
- 1/2 cup water
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in the shredded chicken and half of the enchilada sauce. Cook until heated through.
- Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable.
- Dip each tortilla into the remaining enchilada sauce, coating both sides.
- Fill each tortilla with a portion of the chicken mixture and roll it up. Place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle the shredded cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.
Notes
- If your tortillas crack when rolling, warm them longer.
- You can substitute rotisserie chicken for cooked chicken.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5
- Sodium: 750
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 35
- Cholesterol: 100
Keywords: chicken enchilada, red sauce, Mexican dinner, baked chicken, cheese