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- 12-16 corn tortillas
- 2 cups shredded cooked chicken
- 2 cups shredded cheese
- 1 can (15 oz) red enchilada sauce
- 1 can (4 oz) diced green chilis
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons vegetable oil


1. Preheat the oven to 350°F.

2. In a large skillet, heat the vegetable oil over medium heat. Add the onion and cook until soft.

3. Add the shredded chicken, green chilis, and 1/2 cup of enchilada sauce to the pan. Cook for 2-3 minutes until heated through.

4. In a separate bowl, mix together the shredded cheese and chopped cilantro.

5. Lay out the corn tortillas and spoon a generous amount of the chicken mixture onto each tortilla. Sprinkle the cheese and cilantro mixture over the top of each.

6. Roll up the tortillas and place seam-side down in a 9x13 inch baking dish.

7. Pour the remaining enchilada sauce over the top of the enchiladas, covering them completely.

8. Bake in the preheated oven for 20-25 minutes until the enchiladas are hot and the cheese is melted.

9. Serve hot, garnished with additional cilantro or sliced jalapenos if desired. Enjoy!

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