Chicken Enchiladas Recipe
Three flat or rolled corn tortillas filled with chicken, cheddar cheese, and your choice of red (ask for gluten free red chile) or green chile served with rice and pinto beans.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Assemble the Enchiladas
Preheat the oven to 350°F (175°C). Spread a thin layer of red or green chile sauce on the bottom of a baking dish. Take a corn tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in the baking dish. Repeat with remaining tortillas.
- 3
Top with Sauce and Cheese
Once all enchiladas are in the dish, pour the remaining chile sauce over the top. Sprinkle the rest of the cheddar cheese over the sauce.
- 4
Bake
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- 5
Serve
Serve the enchiladas hot, alongside cooked rice and pinto beans.
