Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Enchilada Filling
Method
Preparation
- 1
- 2
Prepare the Tortillas
Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side to make them pliable.
- 3
Assemble the Enchiladas
Spread a small amount of enchilada sauce on the bottom of a baking dish. Take a warm tortilla, fill it with the chicken mixture, sprinkle some shredded cheese on top, then roll it up and place it seam side down in the baking dish. Repeat with remaining tortillas.
- 4
Top with Sauce and Cheese
Once all enchiladas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle with the remaining shredded cheese.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the enchiladas for about 20-25 minutes, or until the cheese is melted and bubbly.
- 6
Serve
Remove from the oven and let cool for a few minutes. Serve with a dollop of sour cream on top and additional chopped cilantro if desired.
