Lunch Enchiladas Recipe
2 Corn tortillas, cheese, red or green sauce, lettuce, tomato, sour cream, cotija cheese. Choice of: shredded chicken or cheese.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Filling
If using shredded chicken, heat it in a pan until warmed through. If using cheese, ensure it is shredded and ready.
- 2
Assemble the Enchiladas
On a clean surface, lay out one corn tortilla. Place half of the filling (chicken or cheese) in the center of the tortilla. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the second tortilla.
- 3
Add Sauce
Pour the red or green sauce evenly over the rolled tortillas in the baking dish.
- 4
Add Toppings
Sprinkle shredded lettuce, diced tomatoes, and cotija cheese over the top of the sauce.
- 5
Bake
Preheat the oven to 350°F (175°C) and bake the enchiladas for about 15-20 minutes, or until heated through.
- 6
Serve
Remove from the oven, let cool slightly, and serve with a dollop of sour cream on top.