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Chicken Enchiladas
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Ingredients
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Step by step
Method
4 steps
- 1
Heat the oven to 375°F. Stir 3 cups shredded cooked chicken with ½ cup red or green enchilada sauce, ½ cup shredded cheese, 2 tablespoons minced onion, ½ teaspoon cumin, and a pinch of salt.
- 2
Warm 10 corn tortillas in a damp towel in the microwave for 45–60 seconds, until bendable. Spread ½ cup enchilada sauce in a 9×13-inch baking dish.
- 3
Spoon about ⅓ cup filling down the center of each tortilla, roll snugly, and place seam-side down in the dish. Pour the remaining sauce over the rolls and scatter 1½ cups cheese across the top.
- 4
Cover with foil and bake 20 minutes. Remove the foil and bake 8–12 minutes more, until the sauce bubbles at the edges and the cheese has browned in spots. Rest 5 minutes before serving with cilantro and lime.