Enchiladas (red Or Green) Recipe
3 Stacked enchiladas served with beans and rice and your choice of coleslaw or lettuce and tomato. Ask for onions.
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Ingredients
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Enchiladas
Method
Preparation
- 1
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add diced onion (if using) and sauté until translucent. Add shredded chicken, season with salt and pepper, and mix well until heated through. Set aside.
- 2
Assemble the Enchiladas
Preheat the oven to 375°F (190°C). In a baking dish, spread 1/2 cup of red enchilada sauce on the bottom. Take a tortilla, fill it with a portion of the chicken mixture and a sprinkle of cheese, roll it up, and place it seam-side down in the dish. Repeat with remaining tortillas, stacking them if desired.
- 3
Top and Bake
Pour the remaining enchilada sauce over the stacked tortillas, then top with the rest of the shredded cheese. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- 4
Serve
While the enchiladas are baking, prepare the sides. Serve the enchiladas hot with refried beans, rice, and coleslaw or shredded lettuce and diced tomatoes on the side.