Description
Velvety cheesy chicken enchiladas baked in smoky-spiced sauce. Tender shredded chicken, melted cheese, and crispy corn tortillas create a triple-layered comfort dish with restaurant-worthy flair.
Ingredients
2 (10 oz) cans Enchilada Sauce (Tomatillo or Green Chile)
2 cups Shredded Chicken (rotisserie)
8 Large Corn Tortillas
2 cups Melting Cheese (Oaxaca/Asiago blend, mozzarella, or Monterey Jack)
1 Tbsp Lime Zest
2 Tbsp Fresh Cilantro, chopped
Instructions
Preheat oven to 375°F (190°C)
Place 3/4 cup sauce in 9×13″ baking dish
Layer 4 tortillas over sauce, slightly overlapping
Spread half the chicken, half the cheese, and 1/3 cup sauce
Repeat with remaining tortillas, chicken, cheese, and 1/2 cup sauce
Sprinkle with lime zest and cilantro
Bake 25-30 minutes until bubbly and golden
Let rest 5 minutes before serving
Notes
Use romano or blue corn tortillas for firm texture
Reduce sodium by diluting sauce with 2-3 Tbsp water
Cover leftovers tightly for up to 4 days
Can freeze uncooked assembled dish for up to 3 months
- Prep Time: 25
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg