Chicken Enchilada Plate Recipe
Chicken, cheddar cheese & onion rolled in two blue corn tortillas covered with your choice of red or green chile. Served with pinto beans & posole*.
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Ingredients
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Filling
Sauce
Sides
Method
Preparation
- 1
Prepare the Filling
In a mixing bowl, combine shredded chicken, cheddar cheese, and diced onion. Mix well to combine.
- 2
Assemble the Enchiladas
Take a blue corn tortilla and place a portion of the chicken filling in the center. Roll the tortilla tightly and place it seam side down in a baking dish. Repeat with the second tortilla.
Baking
- 3
Add Sauce
Pour the red or green chile sauce over the rolled tortillas, ensuring they are fully covered.
- 4
Bake
Preheat the oven to 350°F (175°C) and bake the enchiladas for 20 minutes, or until heated through and the sauce is bubbling.
Serving
- 5
Plate the Dish
Serve the enchiladas hot, accompanied by a side of pinto beans and posole.
