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Chicken Enchiladas

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients
  

Enchilada Filling:

  • 3-4 C cooked shredded chicken meat
  • 2 Tbsp vegetable oil
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 2 Tbsp canned Enchilada sauce (from the can below)
  • 1 4 oz can chopped green chilis (not drained)
  • 1/2 C sour cream
  • 1 C shredded Mexican cheese blend
  • 2 Tbsp chopped fresh cilantro (optional)

Assembling the Enchiladas:

  • 8 6 or 8 inch flour tortillas
  • vegetable oil for frying
  • 1 1/2 - 2 C shredded Mexican cheese
  • 1 15 oz can Enchilada sauce
  • 1 8 oz can Enchilada Sauce (in case you need the extra sauce)

Topping the Enchiladas:

  • Shredded iceberg lettuce
  • Guacamole
  • sour cream
  • chopped fresh cilantro

Instructions
 

Enchilada Filling:

  • In a large bowl, mix the chicken and all the remaining filling ingredients together. Set aside.

Assembling the Enchiladas:

  • Heat the oven to 350 degrees. Grease a 9x13 casserole dish with cooking spray. Pour a small amount of Enchilada sauce on the bottom of the dish to just thinly coat the whole surface.
  • In a large non stick frying pan heat 1 Tbsp vegetable oil to very hot. Add a tortilla and cook on one side until it starts to puff up and brown just a bit, then flip and do the same to the other side. Remove to a paper towel lined plate. Continue to fry each tortilla, only adding more oil if the pan drys up. Put a piece of paper towel between each tortilla as you add them to the plate to soak up excess oil.
  • Pour about 1/2 C of the Enchilada sauce in a very shallow bowl or dish. Take one tortilla and dip one side into the sauce in the dish just to dampen it, then, on the damp side of the tortilla, spoon a few tablespoons of the chicken filling onto the bottom 1/3rd of the tortilla. Roll up the tortilla and place seam side down in the baking dish. Repeat with all the tortillas.
  • Pour the remaining Enchilada sauce over the tops of each Enchilada ensuring no bare spots remain. Top with shredded cheese. Spray a large piece of foil with cooking spray on the underside. Tightly cover the dish with the foil and place in the oven. Cook for 15 minutes then remove foil and cook an additional 15-20 minutes, until they are bubbling and starting to brown. Remove from oven and let rest for 10 minutes.
  • Top the Enchiladas with shredded lettuce, then sour cream and guacamole and top with cilantro.
  • Enjoy!