Chicken Enchiladas Recipe
Twelve Rolled chicken enchiladas, smothered in Red or Hatch Green Chile. Topped with melted cheddar and Monterrey jack cheese.
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.
Enchiladas
Toppings
Method
Preparation
- 1
- 2
Add Seasonings
Stir in the shredded chicken, cumin, salt, and pepper. Mix well and cook for about 3-5 minutes until heated through. Remove from heat.
Assembly
- 3
Prepare the Tortillas
In a separate skillet, heat the corn tortillas one at a time until they are pliable, about 30 seconds on each side. Keep them warm by wrapping them in a clean kitchen towel.
- 4
Fill the Tortillas
Take one tortilla and add about 1/4 cup of the chicken filling in the center. Roll it tightly and place seam-side down in a greased baking dish. Repeat with remaining tortillas.
Baking
- 5
Add Sauce
Once all enchiladas are arranged in the baking dish, pour the red or green chile sauce evenly over the top.
- 6
Add Cheese
Sprinkle both the cheddar and Monterey Jack cheese over the sauce-covered enchiladas.
- 7
Bake
Preheat your oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
Serving
- 8
Garnish and Serve
Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro before serving. Enjoy your delicious chicken enchiladas!