Chicken Enchiladas Recipe
Corn tortillas filled with shredded chicken and topped with green sauce.
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Ingredients
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Filling
Tortillas
Sauce
Method
Preparation
- 1
Prepare the Filling
In a large mixing bowl, combine the shredded chicken, cream cheese, chopped green onions, cumin, and salt. Mix until well combined.
- 2
Soften the Tortillas
Wrap the corn tortillas in a damp paper towel and microwave them for about 30 seconds to soften, making them easier to roll without breaking.
Assembly
- 3
Fill the Tortillas
Take a softened tortilla and place about 1/4 cup of the chicken filling in the center. Roll it tightly and place it seam-side down in a greased baking dish.
- 4
Repeat
Continue filling and rolling the remaining tortillas until the filling is used up. You should have about 12 filled tortillas.
Baking
- 5
Add Sauce and Cheese
Pour the green enchilada sauce evenly over the filled tortillas in the baking dish. Sprinkle the shredded cheese on top.
- 6
Bake
Preheat the oven to 350°F (175°C). Bake the enchiladas for about 20-25 minutes, or until the cheese is melted and bubbly.
Serving
- 7
Serve
Remove the enchiladas from the oven and let cool for a few minutes. Serve warm with additional green onions or sour cream if desired.
