Red & Green Chili Chicken Enchiladas
Course: Main, DinnerCuisine: MexicanDifficulty: Easy
Servings
8
servingsPrep time
30
minutesCooking time
40
minutes
Cook Mode
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Ingredients
3 large chicken breasts, cooked and shredded
4 oz can diced green chilis
1/2 cup sour cream
20oz enchilada sauce
3 1/2 cups shredded cheddar cheese
package of flour tortillas or corn tortillas
Directions
- In a large bowl, combine the chicken, green chili, sour cream, 1/2 cup red enchilada sauce and 1/2 cup cheese and mix well.
- In the bottom of (2) 9×13 aluminum baking tins, pour a thin layer of enchilada sauce evenly to prevent the tortillas from sticking.
- To assemble the enchiladas, place a couple spoonfuls into a tortilla and roll it up and pace in baking tin.
- Top with the remaining enchilada sauce (as much as desired) and cheese. Add a tight layer of cling wrap over followed by a layer of aluminum foil.
- Label it with date made, recipe and cooking instructions.
- Bake thawed or freshly made at 350℉ covered for 35 minutes, uncovered for 5 minutes.
Recipe Video
Notes
- Remember to remove cling wrap before baking!
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I absolutely love your recipes! I made the enchiladas tonight and I’m waiting for my fiance to get home and taste it.
Thank you for another hit recipe. Ive recently found your videos on YouTube and have enjoyed a couple of your dinner ideas with my hubby.
I (with the help of my daughter-in-law) made this for dinner tonight. I also made ricearoni spanish rice with it.