chicken enchiladas
This is my "go to" recipe for making enchiladas at home. A few times I've used flour tortillas when it's all I had on hand and it worked out OK (though I know corn tortillas are traditionally used for enchiladas). But otherwise I have stuck to the recipe and have always had great success. It's so delicious. The fresh toppings on top are what make this recipe so good.
No Image
prep time
15 Min
cook time
35 Min
method
Bake
yield
4 (two enchiladas per serving)
Ingredients
- 3 cups cooked chicken, shredded
- 8 ounces monterey jack cheese with peppers
- 1/2 cup sour cream
- 4 1/2 ounces can chopped green chilies, drained
- 1/3 cup fresh cilantro
- 8 (8-inch) - corn tortillas
- - vegetable spray
- 8 ounces container sour cream
- 8 ounces bottle green taco sauce (or green enchilada sauce)
- OPTIONAL TOPPINGS
- 1 large tomato, diced
- 1 large avocado, chopped or thinly sliced
- 2 - green onions, chopped
- 7 ounces can sliced black olives, drained
- 1/2 cup chopped cilantro
How To Make chicken enchiladas
-
Step 1Stir together the shredded chicken, pepper Jack cheese, sour cream, drained green chilies, and 1/3 cup chopped cilantro.
-
Step 2Place tortillas on flat surface. Spoon chicken mixture evenly over each tortilla, and roll up tortillas. Arrange rolled tortillas in a lightly greased 13x9-inch baking dish. Coat tortillas with vegetable cooking spray.
-
Step 3Bake at 350° for 35 to 40 minutes or until golden brown.
-
Step 4Stir together sour cream and taco sauce. Spoon sour cream sauce over the hot enchiladas, then sprinkle toppings on top. Serve immediately (while still hot).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes