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Chicken Enchiladas

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Cozy and flavorful Chicken Enchiladas filled with shredded chicken, vegetables, and topped with cheese.

Ingredients

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  • 2 cups cooked shredded chicken
  • 1 cup enchilada sauce
  • 1 cup shredded cheese
  • 1/2 cup diced onions
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped cilantro
  • 8 corn tortillas

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine shredded chicken, diced onions, diced green bell pepper, and chopped cilantro.
  3. Pour half of the enchilada sauce into the chicken mixture and stir until well combined.
  4. Warm the corn tortillas in the microwave for about 30 seconds.
  5. Place a spoonful of the chicken mixture in the center of each tortilla and roll it up tightly.
  6. Lay the rolled tortillas seam side down in a baking dish.
  7. Pour the remaining enchilada sauce over the enchiladas.
  8. Sprinkle shredded cheese evenly over the top.
  9. Cover the dish with aluminum foil and bake for 25-30 minutes.
  10. Remove the foil and bake for an additional 5-10 minutes to brown the cheese.
  11. Serve hot, garnished with extra cilantro if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Nutrition

Find it online: https://lunarecipez.com/chicken-enchiladas/

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