Lightly fried corn tortillas are filled with shredded chicken, cheese, and onion, rolled up and then smothered with a rich and spicy homemade red chile sauce, topped with more cheese, and baked to perfection. This recipe for easy chicken enchiladas is about to become your new weeknight favorite.
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TOTAL TIME: 30 MIN
– 1 tablespoon olive oil – 2-3 cups red chile sauce – 1 1/2 cups cooked shredded chicken or turkey – 1/2 cup canola oil for frying – 12-18 corn tortillas – 2 cups white shredded cheese, Oaxaca, muenster, or Monterey jack – chopped white onion, optional – cilantro leaves for garnish
Step 1 – Heat olive oil in large skillet. Pour chile sauce into skillet and stir. Taste and season with salt if needed. If the sauce is too spicy, add a small can of tomato sauce and stir. If the sauce is too thick, add water until desired consistency is reached, making sure to add more salt if necessary.
Step 2 – Preheat oven to 350 degrees F.
Step 3 – Spread 1 cup of the red chile sauce in an ungreased 9” x 13” baking dish.
Step 4 – Fry tortillas in hot oil just until softened. Drain on paper towels.
Step 5 – Fill tortillas with shredded chicken and about a tablespoon of the shredded cheese and chopped onion.
Step 6 – Roll tortillas and place seam side down in baking dish side by side.
Step 7 – Pour some sauce over enchiladas. Top with the remaining cheese, and lightly cover dish with aluminum foil.
Step 8 – Bake for 15 to 20 minutes until slightly golden brown and the cheese is bubbly.
Step 9 – Garnish with cilantro and serve with your favorite side dish.
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