Tacos, Enchiladas, Tamales, Tostadas

Cheesy Chicken Enchiladas | Print |
(83 votes, average 3.51 out of 5)




Serves 4

  • 8 ounces shredded cheese, such as Monterey Jack
  • 2 cups shredded cooked chicken
  • 8 corn tortillas
  • Chopped white onion and cilantro for garnish
  1. Heat the oven to 425 degrees. Spread ¼ cup of the Sauce over the bottom of an 11- x 7-inch baking dish. Mix 1/2 of the cheese with the chicken in a bowl.
  2. Wrap the tortillas in microwave-safe plastic wrap. Microwave on high for 1 minute, just until softened. Fill each warm tortilla with 1/8 of the cheese-chicken mixture, roll up and place in prepared dish.
  3. Completely cover filled tortillas with remaining sauce and remaining cheese. Bake until bubbly and browned, about 15 minutes. Sprinkle with onion and cilantro and serve.