Chicken Enchiladas

By Pantry Pals Team
Mexican
Contains Dairy
Chicken Enchiladas
Recipe Info
4
Servings
20
Prep (min)
25
Cook (min)
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Tortillas filled with shredded chicken, topped with enchilada sauce and cheese.

Ingredients
  • 8 tortillas corn tortillasYou don't have this in your pantry
  • 2 cups shredded chickenYou don't have this in your pantry
  • 2 cups enchilada sauceYou don't have this in your pantry
  • 2 cups cheddar cheeseYou don't have this in your pantry
  • 0.5 medium onionYou don't have this in your pantry
  • 0.25 cup cilantroYou don't have this in your pantry
  • 1 tsp cuminYou don't have this in your pantry
  • 1 tsp chili powderYou don't have this in your pantry
  • 0.5 cup sour cream (optional)You don't have this in your pantry
or add items individually:
Instructions
1. Preheat oven to 375°F (190°C). Lightly oil a 9x13 pan. 2. Mix shredded chicken with a bit of enchilada sauce, onion, cumin, and chili powder. 3. Warm tortillas until pliable; fill with chicken mixture and a little cheese; roll and place seam-side down. 4. Pour remaining sauce over, top with cheese. 5. Bake 20–25 minutes until bubbly; rest 5 minutes, garnish with cilantro and optional sour cream.