Chicken Enchiladas

1 hr6 servings

Corn tortillas rolled with a chicken-tomato filling, baked under enchilada sauce and melted Cheddar.

Adjust▾

🌐Translate

⋯

prepHeat the oven to 400°F / 205°C
2 tbsp vegetable oil (for the tortillas)	Brush & fry tortillas until pliable		Spread sauce, roll & fill tortillas	Top with sauce & cheese, bake 400°F / 205°C, 15-20 min
12 (6-inch) corn tortillas
2 tbsp vegetable oil (for the filling)	Cook onion, poblano, garlic & tomatoes	Stir in chicken, sauce & salt
½ medium white onion, chopped
1 medium poblano or green bell pepper, stemmed, seeded and chopped
3 garlic cloves, finely chopped
2 large tomatoes, cored and finely chopped
1 tsp kosher salt (such as Diamond Crystal)
2 cups cooked shredded chicken (from a roast chicken or rotisserie chicken)
½ cup enchilada sauce (for the filling)
½ tsp kosher salt (such as Diamond Crystal)
½ cup enchilada sauce (for the baking dish)
1 ½ cups enchilada sauce (remaining, for topping)
340 g (3 cups) sharp Cheddar, shredded
Pico de gallo, for serving (optional)

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.