Enchiladas Recipe

Inspired by Mercado

Time1h

Serves4

Salsa verde & guajillo enchilada sauce, shredded chicken, crema, rice, beans

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.

1
Cook Chicken
In a pot, boil chicken breasts in salted water for 15-20 minutes until fully cooked. Remove from water, let cool, and shred the chicken using two forks.

2
Combine Sauces
In a large bowl, mix together salsa verde and guajillo enchilada sauce until well combined. Set aside for assembly.

3
Preheat Oven
Preheat your oven to 350°F (175°C).
4
Fill Tortillas
Take a corn tortilla, place a generous amount of shredded chicken (about 1/4 cup) in the center, and drizzle with some of the combined salsa verde and guajillo sauce. Roll up the tortilla tightly and place it seam-side down in a baking dish.
5
Repeat
Repeat the filling and rolling process with the remaining tortillas and chicken until the baking dish is filled.
6
Top with Sauce and Cheese
Once all the enchiladas are in the dish, pour the remaining sauce over the top and sprinkle with shredded cheese.

7
Bake Enchiladas
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

8
Plate and Garnish
Remove the enchiladas from the oven and let them cool slightly. Serve hot topped with crema and your choice of cooked rice and refried beans on the side.