Chicken Enchiladas
Chicken, onions and cheese wrapped in a red enchilada sauce dipped corn tortilla. Corn tortillas are rolled and placed seam side down in a casserole dish. Then cover with left over enchilada sauce and grated cheddar cheese.
Ingredients
- 3 Cups Chicken cooked, shredded
- 2 pkg. Taco Seasoning or 6 Tablespoons from a larger container
- 1 1/2 Cups Water
- 1 Onion chopped
- 2 Tbsp. Butter
- 2 28 oz. Cans Red Enchilada Sauce
- 3-4 Cups Cheddar Cheese grated
- 14-16 Corn Tortillas
- 2 Tbsp. Cilantro chopped
Instructions
- Chop onion into small pieces.
- Place butter in a fry pan and cook the onion.
- Place shredded chicken in a large sauce pan and pour taco seasoning over the top.
- Pour water over chicken and bring to a boil.
- Lower the heat to a simmer and cook chicken, stirring occasionally, for 15 minutes.
- Add the onions to chicken.
- Get your assembly station ready.
- a. 13 x 9 sprayed with vegetable spray.
- b. Pour 1/2 cup of enchilada sauce in 13 x 9.
- c. Bowl with red enchilada sauce for dipping.
- d. Bowl of cheddar cheese.
- e. Bowl of chicken and onions.
- f. Stack of Corn Tortillas
- Dip a tortilla in the enchilada sauce.
- Fill with 2 tablespoons of chicken and onions.
- Add 1 - 2 tablespoons of cheese on top of the chicken.
- Roll tortilla and place seam side down in the pan.
- Repeat with each corn tortilla until all the chicken has been used or 13 x 9 pan is full.
- Pour the left over red enchilada sauce over everything.
- Sprinkle cheese on top. Grate more cheese if wanted.
- Cook in 350° oven until everything is hot and bubbly about 30-40 minutes.
- Garnish with chopped cilantro.
Tried this recipe?Let us know how it was!