Chicken Enchiladas with Red Sauce
Shredded seasoned chicken rolled in corn tortillas, smothered in a smoky homemade red chile sauce, and baked under a thick blanket of melted cheese
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🛒 Ingredients
- 2 lbs cooked and shredded chicken breasts
- 12 (6-inch) corn tortillas
- 2 cans (10 oz each) red enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 1/2 cup diced onion
- 1 tsp cumin
- 1 tsp garlic powder
👨🍳 Instructions
- 1Preheat oven to 375°F; spread 1/2 cup enchilada sauce on the bottom of a 9×13 dish
- 2Mix shredded chicken with onion, cumin, garlic powder, salt, and 1/4 cup enchilada sauce
- 3Warm tortillas in a damp paper towel in the microwave 30 seconds to make them pliable
- 4Place 1/3 cup chicken filling down the center of each tortilla; roll snugly and place seam-side down in the dish
- 5Pour remaining enchilada sauce evenly over the rolled tortillas
- 6Scatter cheese over the top and cover with foil
- 7Bake covered 20 minutes; uncover and bake another 10 minutes until cheese is bubbly
- 8Serve with sour cream, sliced avocado, and fresh cilantro
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