Chicken Enchiladas Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Shredded Cheddar cheese | 1 1/2 Cup (16 tbs) | |
| 2 cups cooked chicken chunks, torn into shreds | ||
| Green large can | 1 , drained | |
| Enchilada sauce | ||
| 8 corn tortillas (6- to 7-in. size) | ||
| Sour cream | 1/2 Cup (16 tbs) | |
Directions
Set 1/2 cup cheese aside.
Mix together remaining cheese, chicken, and chilies.
Pour sauce into an 8- or 9-inch pan.
Coat 1 tortilla with sauce, then set in a 9-by 13-inch pan.
Spoon 1/8 of the chicken mixture down center of tortilla.
Roll to enclose filling; place, seam side down, in pan.
Repeat to fill remaining tortillas.
Pour remaining sauce evenly over enchiladas; sprinkle with remaining cheese.
Bake enchiladas, tightly covered, in a 350° oven until hot in center (cut to test), about 15 minutes.
Uncover; spoon sour cream on top.
Mix together remaining cheese, chicken, and chilies.
Pour sauce into an 8- or 9-inch pan.
Coat 1 tortilla with sauce, then set in a 9-by 13-inch pan.
Spoon 1/8 of the chicken mixture down center of tortilla.
Roll to enclose filling; place, seam side down, in pan.
Repeat to fill remaining tortillas.
Pour remaining sauce evenly over enchiladas; sprinkle with remaining cheese.
Bake enchiladas, tightly covered, in a 350° oven until hot in center (cut to test), about 15 minutes.
Uncover; spoon sour cream on top.
Chef
