Chicken Enchiladas Recipe
Corn tortillas filled with shredded chicken and cheese, topped with green sauce.
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.
Filling
Sauce
Tortillas
Toppings
Method
Preparation
- 1
Prepare the Filling
In a mixing bowl, combine the cooked shredded chicken, shredded cheese, chopped cilantro, ground cumin, and salt. Mix well until all ingredients are evenly distributed.
- 2
Prepare the Sauce
In a separate bowl, mix the green enchilada sauce with sour cream until smooth. Set aside.
Assembly
- 3
Assemble Enchiladas
Preheat the oven to 350°F (175°C). Take a corn tortilla and spoon about 1/4 cup of the chicken filling into the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
- 4
Add Sauce and Cheese
Pour the enchilada sauce mixture evenly over the rolled tortillas in the baking dish. Sprinkle the additional shredded cheese on top.
Baking
- 5
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, or until the cheese is bubbly and golden.
- 6
Garnish
Remove from the oven and let cool for a few minutes. Garnish with sliced jalapeños and chopped green onions if desired, then serve warm.