Chicken Enchilada Recipe
 
Prep time
Cook time
Total time
 
Filling chicken enchilada recipe that works well as a freezer meal!
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 12
Ingredients:
  • Rotisserie Chicken or 2-3 lbs cooked chicken
  • Large Onion, diced
  • 3 cups shredded cheese
  • Sour Cream, 16 oz tub
  • Old El Paso Chopped Green Chilies, drained
  • 40 Corn Tortillas
  • 2 cans Old El Paso Enchilada Sauce
Directions:
  1. Shred your chicken.
  2. Combine chicken, onion, 1 cup of your shredded cheese, sour cream, and green chilies.
  3. Line the bottom of your baking dish with enchilada sauce.
  4. Warm ten of your tortillas at a time in the microwave for 20-30 seconds.
  5. Scoop a small amount of your filling mix into a warmed tortilla. Roll up the tortilla and lay in your baking dish.
  6. Fill up a whole row in your baking dish and then spread enchilada sauce and cheese on top of your layer. Continue with another row of enchiladas that can go right on top of your first layer.
  7. Cover your dish with aluminum foil and bake for 45 minutes at 350° F. Remove the foil for the last five minutes for the cheese to melt fully.
Recipe by A Mom's Take at https://www.amomstake.com/chicken-enchilada-recipe/