Enchiladas Recipe
Corn tortillas filled with cheese or chicken, topped with red or green sauce.
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Ingredients
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Tortillas
Filling
Sauce
Toppings
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Filling
In a large mixing bowl, combine the shredded cooked chicken and 1 cup of shredded cheese. Mix well to combine.
- 3
Soften the Tortillas
Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to soften them, making them easier to roll.
Assemble the Enchiladas
- 4
Fill the Tortillas
Take a softened corn tortilla and place about 2-3 tablespoons of the chicken and cheese filling in the center. Roll the tortilla tightly around the filling.
- 5
Place in Baking Dish
Repeat the filling and rolling process with the remaining tortillas, placing each rolled enchilada seam-side down in a greased baking dish.
Add Sauce and Bake
- 6
Add the Enchilada Sauce
Pour the red enchilada sauce evenly over the top of the rolled enchiladas. Ensure each enchilada is well covered.
- 7
Sprinkle Remaining Cheese
Sprinkle the remaining 1 cup of shredded cheese over the top of the enchiladas.
- 8
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Serve
- 9
Garnish and Serve
Remove the enchiladas from the oven and let them cool slightly. Serve hot, garnished with sour cream, chopped cilantro, and sliced olives.
