Description
A delicious and easy recipe for cheesy chicken enchiladas that are perfect for the whole family.
Ingredients
Scale
- 2 pounds cooked chicken breast (shredded)
- ½ cup yellow onion (peeled & diced)
- ¼ cup taco seasoning (2 packets)
- ¼ cup water
- 2 cups red enchilada sauce
- 8 soft taco-size flour tortillas
- 12 ounces cheddar cheese (shredded, about 3 cups)
- 1 Roma tomato
- to taste cilantro (chopped, for garnish)
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-inch x 13-inch baking dish with non-stick cooking spray, set aside.
- Place the shredded chicken, onions, taco seasoning, and water into a large skillet. Cook over medium-high heat for 5 minutes until the liquid has mostly reduced.
- Add ½ cup of the enchilada sauce to the bottom of the prepared baking dish. Then place two tortillas over the sauce, covering the bottom of the dish.
- Spread ⅓ of the chicken over the tortillas, then pour ½ cup of enchilada sauce over the chicken, sprinkle ¾ cup of shredded cheese over the sauce, and finally top with 2 more tortillas. Repeat these steps twice more.
- Pour the remaining enchilada sauce over the final two tortillas and spread the sauce out to coat them. Sprinkle the remaining cheese over the casserole.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove from the oven and carefully uncover the dish. Sprinkle with chopped cilantro and chopped tomatoes for garnish. Cut into 12 portions and serve warm with a dollop of sour cream on top.
Notes
- This recipe can be made ahead of time and stored in the refrigerator before baking.
- Feel free to add your favorite toppings such as sour cream or guacamole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg