pragma.kitchen logo pragma.kitchen
Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

Corn tortillas rolled with shredded chicken and cheese, smothered in red enchilada sauce.

Details

Prep Time 20 mins
Cook Time 25 mins
Servings 4
Difficulty Easy

You Might Also Like

Greek

Greek Lemon Chicken Soup (Avgolemono)
British

Classic Cottage Pie

Ingredients

  • 3 cups cooked chicken, shredded
  • 2 cups red enchilada sauce
  • 2 cups Monterey Jack cheese, shredded
  • 8 corn tortillas
  • 1/2 onion, diced
  • Fresh cilantro, for garnish

Instructions

  1. 1

    Preheat oven to 190°C (375°F).

  2. 2

    Mix chicken, onion, and 1 cup of cheese in a bowl.

  3. 3

    Warm tortillas slightly to make them pliable.

  4. 4

    Spoon filling into each tortilla and roll up.

  5. 5

    Place seam-side down in a baking dish.

  6. 6

    Pour enchilada sauce over the rolls.

  7. 7

    Sprinkle remaining cheese on top.

  8. 8

    Bake for 20-25 minutes until bubbly.

  9. 9

    Garnish with cilantro before serving.