Chicken Enchiladas
Delicious and easy-to-make Chicken Enchiladas filled with tender chicken, zesty sauce, and melted cheese, perfect for weeknight dinners or family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Tender and juicy, infuses rich flavors.
- 1 cup enchilada sauce Adds moisture and depth.
- 1 cup shredded cheese For a gooey and rich topping.
- 1/2 cup diced onions Provides crunch and aroma.
- 1/2 cup diced green bell pepper Adds color and crunch.
- 1/4 cup chopped cilantro Provides herbal brightness.
- 8 pieces corn tortillas Perfect vessel for the filling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the shredded chicken, diced onions, diced green bell pepper, and chopped cilantro until well combined.
- Pour half of the enchilada sauce into the chicken mixture and stir until everything is coated evenly.
- Warm the corn tortillas in the microwave for about 30 seconds to soften them.
Assembly
- Spoon a generous portion of the chicken mixture in the center of each tortilla and roll it up tightly.
- Place each rolled enchilada seam side down in a baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle the shredded cheese evenly.
Baking
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 5-10 minutes, until the cheese is lightly browned.
Serving
- Serve the Chicken Enchiladas hot, garnished with extra cilantro if desired.
Notes
Warm tortillas before use to prevent cracking. Customize your filling and reserve extra cheese for topping.