Chicken Enchiladas

by Gather
Prep: 30m
Cook: 30m
poultry
Chicken Enchiladas - Image

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Ingredients
Servings:6
3cupcooked shredded chicken
2tbspolive oil
1yellow onion, diced
3garlic cloves, minced
28ozenchilada sauce
4ozgreen chilies, diced
1/2cupsour cream
3cupshredded Mexican cheese blend
10flour tortillas
1/4cupfresh cilantro, chopped
lime wedges for serving
Nutrition Facts

Per serving

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Instructions
  1. 1

    Prepare filling

    Heat oil in a skillet over medium heat. Sauté onion until soft, 5 minutes. Add garlic and cook 1 minute. Stir in chicken, 1/2 cup enchilada sauce, green chilies, sour cream, and 1 cup cheese. Mix well.

  1. 2

    Assemble enchiladas

    Preheat oven to 350°F. Spread 1/2 cup enchilada sauce in bottom of a 9x13-inch baking dish. Fill each tortilla with 1/3 cup chicken mixture, roll up, and place seam-side down in dish.

  2. 3

    Top and bake

    Pour remaining enchilada sauce over rolled tortillas. Sprinkle with remaining 2 cups cheese. Cover with foil and bake 20 minutes. Uncover and bake 10 minutes more until bubbly.

  3. 4

    Serve

    Let cool 5 minutes. Garnish with fresh cilantro and serve with lime wedges, extra sour cream, and salsa.

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Chicken Enchiladas

Created by: Gather

Prep Time: 30m
Cook Time: 30m
Servings: 6

Ingredients

  • 3 cup cooked shredded chicken
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 28 oz enchilada sauce
  • 4 oz green chilies, diced
  • 1/2 cup sour cream
  • 3 cup shredded Mexican cheese blend
  • 10 flour tortillas
  • 1/4 cup fresh cilantro, chopped
  • lime wedges for serving

Instructions

  1. Prepare fillingHeat oil in a skillet over medium heat. Sauté onion until soft, 5 minutes. Add garlic and cook 1 minute. Stir in chicken, 1/2 cup enchilada sauce, green chilies, sour cream, and 1 cup cheese. Mix well.
  2. Assemble enchiladasPreheat oven to 350°F. Spread 1/2 cup enchilada sauce in bottom of a 9x13-inch baking dish. Fill each tortilla with 1/3 cup chicken mixture, roll up, and place seam-side down in dish.
  3. Top and bakePour remaining enchilada sauce over rolled tortillas. Sprinkle with remaining 2 cups cheese. Cover with foil and bake 20 minutes. Uncover and bake 10 minutes more until bubbly.
  4. ServeLet cool 5 minutes. Garnish with fresh cilantro and serve with lime wedges, extra sour cream, and salsa.

Notes & Tips

Use rotisserie chicken for a quick shortcut! You can make these ahead and refrigerate unbaked for up to 24 hours. Add 10 minutes to baking time if baking from cold.