Chicken Cheese Enchiladas (Printable Version)
Baked corn tortillas filled with shredded chicken, cheeses, and enchilada sauce, offering rich and comforting flavors.
# Ingredients Required:
→ Protein
01 -
Cooked shredded chicken, 720 ml
→ Dairy
02 -
Shredded cheddar cheese, 360 ml
03 -
Shredded Monterey Jack cheese, 360 ml
04 -
Sour cream, 120 ml
→ Produce and Vegetables
05 -
Finely chopped onion, 120 ml
06 -
Diced green chilies, 113 g (one 4-ounce can)
→ Bakery
07 -
Small corn tortillas, 10 to 12 pieces
→ Condiments and Oils
08 -
Red enchilada sauce, 480 ml
09 -
Olive oil, 30 ml
10 -
Salt and black pepper, to taste
# Guide to Cooking:
01 -
Set the oven to 190°C and lightly grease a baking dish to prevent sticking.
02 -
Combine shredded chicken, 240 ml of cheddar cheese, 240 ml of Monterey Jack cheese, diced green chilies, chopped onion, sour cream, salt, and pepper in a large bowl until evenly incorporated.
03 -
Heat olive oil in a pan over medium heat and lightly toast each tortilla until soft and pliable, taking care not to brown them excessively.
04 -
Spoon the chicken mixture onto each tortilla, roll tightly, and arrange seam-side down in the prepared baking dish.
05 -
Pour the enchilada sauce evenly over the filled tortillas and sprinkle with the remaining 120 ml of cheddar cheese and 120 ml of Monterey Jack cheese. Cover with foil and bake for 20 minutes, then uncover and bake an additional 10 minutes until cheese is melted and bubbly.
06 -
Allow the dish to rest for 10 minutes before serving. Garnish with optional toppings such as fresh cilantro, additional sour cream, or sliced avocado as desired.
# Extra Suggestions:
01 -
Lightly toasting the tortillas ensures they remain pliable and prevents tearing during assembly.