Chicken Enchilada Recipe
This chicken enchilada recipe makes a cheesy, savory, and comfroting casserole.
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- 8 medium corn tortillas (7-inch, or 50/50 corn & wheat tortillas)
- 1 ¾ cups enchilada sauce
- 2 cups shredded pepper jack cheese (8 oz)
- 1 tablespoon olive oil
- ¼ cup finely chopped onion
- 1 clove minced garlic
- 1 teaspoon chili powder
- 2 cups cooked shredded chicken
- 4 ounces canned mild green chiles (drained)
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Preheat the oven to 375°F.
In a medium skillet, heat the olive oil over medium heat. Add onion, garlic, and chili powder and cook, stirring frequently, until softened.
Add the shredded chicken, green chilies, 2 tablespoons of water, and 2 tablespoons of enchilada sauce to the skillet. Simmer until the liquid has evaporated.
Pour ½ cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
Pan fry the tortillas in a little bit of oil just until they are warmed (and not crisp) or wrap them in a damp paper towel and microwave for 30 seconds or until soft. *See notes for other options.
Spread 1 tablespoon of enchilada sauce on each tortilla, then top with 1 tablespoon of shredded cheese and ¼ cup of the chicken filling. Roll up the tortillas and place them seam-side down in the prepared pan.
Top with the remaining sauce and shredded cheese.
Bake uncovered for 20 to 25 minutes or until heated through.
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