This chicken enchilada recipe is made with my homemade red enchilada sauce but you can use store bought if you want. Enchilada sauce is very easy to find at the grocery store at the Hispanic aisle. The homemade sauce is not hard and is very good. I highly recommend it if you have the time or want to try it out.
You can also use left-over chicken for this chicken enchilada recipe. Rotisserie chicken works great.
I did not add excess amounts of cheese to these but you can add as much as you want.
Here is what you are going to need for this fantastic chicken enchilada recipe:
2 ½ cups shredded chicken
3 cups enchilada sauce
18 corn or flour tortillas
1 cup shredded cheese – can be Cheddar or cheese of choice
Heat the oven to 350 degrees.
Place the chicken in a bowl and add ½ a cup of sauce to it. Mix it well and set it aside.
If you are using corn tortillas, add enough oil to cover the tortillas into a small skillet. Heat the oil and add the tortillas, one by one, for about 15 seconds per side. Drain them on a paper towel lined plate.
Place about 1 cup of the sauce in a shallow bowl. Add the tortillas, one by one, into the sauce and coat the well on both sides.
Add about ¼ cup of enchilada sauce to a 9×13 oven proof dish.
Place the coated tortilla on a plate and add some chicken to the middle. You can add some cheese if you want. Roll the tortilla and place it in the pan. Do this with all of the tortillas.
Add the remaining sauce on top of the rolled tortillas and sprinkle with the rest of the cheese. You can use more if you want.
Place the enchiladas in the oven and bake for about 20 minutes, until the cheese has melted and the sauce in bubbly. Enjoy with sour cream — here is a great substitute if you can’t find any– Mexican rice and refried beans.
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