Everyone goes bananas for these enchiladas when I make them! If you do your prep-work ahead of time (pre-cook chicken, chop veggies, etc.), they’re actually quite simple to make. You can also make them ahead of time, cover and put them in the refrigerator, and throw them in the oven when its time for dinner. I’m all for simple when it comes to dinner. These will definitely deliver in the flavor department. You can most certainly use canned enchilada sauce, but the homemade enchilada sauce gives it that authenticity that everyone loves. Happy cooking!
- 2 Chicken breast, cooked and shredded
- 1 whole Onion, chopped
- 1 can Mild green chilies, drained
- 16 ounce Bag shredded cheddar cheese
- 2 cups Homemade enchilada sauce, (see recipe)
- 1 handful Chopped cilantro, for garnish/ added flavor
- 12 Corn tortillas
Seasoning (to taste)
- 1 tablespoon Ground cumin
- 1 tablespoon Chili powder
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- Preheat oven to 350 degrees. Spray a 9x11 backing dish with non-stick cooking spray
- Pour enough enchilada sauce in the pan to coat the bottom. Mix the canned chilies, seasoning, shredded chicken, ¼ bag of shredded cheese, and onions in a large bowl. Add about 2 tablespoons of the enchilada sauce (just to loosen it up a bit), and mix thoroughly.
- Warm the tortillas up in the microwave for 30 seconds, to make them pliable. Roll the chicken mixture into the tortillas and line them in the baking dish. If you have more mixture leftover, roll extra enchiladas. Once they are all rolled, pour the remaining enchilada sauce over the top. Cover with foil and bake for 30 mins.
- Remove foil from the pan and bake for an additional 10 minutes to get a golden brown, cheesy crust.
- Garnish with chopped cilantro & serve with shredded lettuce, tomatoes, and this Creamy Jalapeno Salsa is perfect for these enchiladas!
If time permits, shredding your own cheese kick these enchiladas up another notch!