Chicken Enchiladas Rojas
Corn tortillas rolled with seasoned shredded chicken and cheese, smothered in homemade red enchilada sauce and baked until bubbly
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🛒 Ingredients
- 3 cups shredded rotisserie or cooked chicken
- 12 small corn tortillas
- 2 cans (10 oz each) enchilada sauce
- 2 cups shredded Mexican cheese
- 1/2 diced white onion
- 2 cloves minced garlic
- 1 tsp cumin
- 2 tbsp oil
- 3 tbsp fresh cilantro
- for serving sour cream
👨🍳 Instructions
- 1Preheat oven to 375°F. Sauté onion and garlic in oil until soft, about 3 minutes
- 2Mix shredded chicken with onion, garlic, cumin, 1/2 cup enchilada sauce, and 1/2 cup cheese
- 3Warm tortillas briefly in microwave (30 sec) to make pliable
- 4Dip each tortilla in enchilada sauce, then fill with 3 tbsp chicken mixture
- 5Roll tight and place seam-side down in a greased 9x13 baking dish
- 6Pour remaining enchilada sauce over all tortillas
- 7Top with remaining cheese
- 8Bake 20-25 minutes until cheese is melted and bubbling
- 9Top with cilantro and serve with sour cream
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