Chicken Enchiladas Recipe
Three enchiladas filled with shredded chicken and topped with verde sauce.
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Ingredients
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Filling
Enchiladas
Method
Preparation
- 1
Prepare the Filling
In a large bowl, combine the shredded cooked chicken, cream cheese, shredded cheddar cheese, chopped green onions, cumin, salt, and black pepper. Mix until well combined.
Assemble Enchiladas
- 2
Fill the Tortillas
Preheat your oven to 375°F (190°C). Warm the corn tortillas in a skillet over medium heat for a few seconds on each side until pliable. Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll it up tightly, and place it seam-side down in a greased baking dish.
- 3
Add Verde Sauce
Once all the tortillas are filled and placed in the baking dish, pour the verde sauce evenly over the top of the enchiladas, ensuring they are well covered.
Baking
- 4
Bake the Enchiladas
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and the edges are slightly golden.
Serving
- 5
Garnish and Serve
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.