Chicken Enchiladas

by FlavorMade

The ever-so-delightful enchilada. There are so many ways to do these things and they’re pretty much foolproof. We chose to make some classic chicken and cheese enchiladas here.

Chicken Enchiladas

The ever-so-delightful enchilada. There are so many ways to do these things and they’re pretty much foolproof. We chose to make some classic… Dinner Mexican, Enchilada, Enchiladas, Chicken, Cheese, Sauce, Shredded Chicken Mexican Print This
Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: N/A calories N/A fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 cups cooked chicken, shredded
  • 1 (14.5 oz.) can fire-roasted diced tomatoes
  • 1 (4 oz.) can fire-roasted diced green chiles
  • 1 (2.25 oz.) sliced olives
  • 1 jalepeno, sliced
  • 10 soft taco sized flour tortillas
  • 1 (10 oz.) can enchilada sauce
  • 2 cups mexican blend cheese, shredded
  • 4 tsp. taco seasoning (our taco seasoning recipe)
  • 1/4 cup sour cream for topping (optional)
  • 1/4 salsa for topping (optional)

Instructions

  1. Preheat the oven to 350ºF. 
  2. In a large bowl combine chicken, 2/3 cup cheese, diced tomatoes, green chiles and the taco seasoning.
  3. Spoon 1/2 cup of enchilada sauce on bottom of 9"x13" baking dish or large cast iron skillet. 
  4. Spoon 1/3 cup of chicken mixture onto each tortilla. Roll up each tortilla tightly, place in a skillet or baking dish seam side down. 
  5. Top tortilla with remaining sauce, sprinkle with cheese, olives and jalapenos. 
  6. Cover with foil and bake for 15 minutes. Uncover and bake for an additional 15 minutes or until bubbly and golden.
  7. Serve with salsa and sour cream. Serve. Enjoy.

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More