Cheesy Chicken Enchiladas Recipe

Name: Conner's Kitchen and Bars Cheesy Chicken Enchiladas Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Shredded cooked chicken; 1 cup Oaxaca cheese; 8 pieces Corn tortillas; 1 cup Tomatillo salsa; 1 medium Avocado; 1 cup Pickled red onion; 0.5 cup Fresh cilantro; 1 tablespoon Olive oil; 0 to taste Salt; 0 to taste Black pepper

Inspired by Conner's Kitchen and Bar

Time45m

Serves4

Avocado, pickled onion, oaxaca cheese, cilantro, tomatillo [gf]

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Ingredients

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Main Ingredients

2 cups Shredded cooked chicken

1 cup Oaxaca cheese

8 pieces Corn tortillas

1 cup Tomatillo salsa

1 medium Avocado

1 cup Pickled red onion

1/2 cup Fresh cilantro

1 tablespoon olive oil

0 to taste Celtic sea salt

0 to taste black pepper

Method

Instructions

Prepare the Filling

In a mixing bowl, combine the shredded cooked chicken with half of the Oaxaca cheese, tomatillo salsa, salt, and black pepper. Mix well until the chicken is evenly coated.

Assemble the Enchiladas

Preheat the oven to 375°F (190°C). In a pan, lightly warm the corn tortillas until pliable. Lay a tortilla flat, place a portion of the chicken mixture in the center, roll it up, and place it seam side down in a greased baking dish. Repeat with the remaining tortillas and filling.

Add Sauce and Cheese

Pour the remaining tomatillo salsa over the rolled enchiladas. Sprinkle the remaining Oaxaca cheese on top.

Bake

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Garnish and Serve

Remove the enchiladas from the oven and let them cool for a few minutes. Top with diced avocado, pickled red onion, and fresh cilantro before serving.