Baked Chicken Enchiladas
Shredded chicken, green chiles and cheese rolled in tortillas, smothered in red enchilada sauce and baked until bubbling. Fifteen minutes of rolling, then the oven does the rest.
What you'll need
- 4 cups Crock Pot Shredded Chicken
- 2 cups red enchilada sauce, divided
- 1 can (4 oz) diced green chiles
- 0.5 cup sour cream, plus more for serving
- 2.5 cups shredded Monterey Jack or Mexican-blend cheese, divided
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 10 8-inch flour tortillas (or 12 corn tortillas)
- 3 green onions, sliced
- 0.25 cup chopped cilantro (optional)
How to make it
Heat the oven to 375 degrees F. Lightly oil a 9x13-inch baking dish and spread 1/2 cup of the enchilada sauce over the bottom.
In a bowl, stir together the chicken, green chiles, sour cream, 1 cup of the cheese, the cumin, garlic powder and 1/2 cup of the sauce.
Wrap the tortillas in a damp paper towel and microwave for 30 to 45 seconds so they bend without cracking.
Spoon about 1/3 cup of filling down the center of each tortilla, roll it up snugly and lay it seam side down in the dish.
Pour the remaining 1 cup of sauce over the rolls, covering the ends, and scatter over the remaining 1 1/2 cups of cheese.
Cover with foil and bake 15 minutes. Uncover and bake 8 to 10 minutes more, until the sauce bubbles at the edges, the cheese melts and the center reaches 165 degrees F.
Let the dish settle for a few minutes while you scatter on the green onions and cilantro. Serve with extra sour cream.
Chef's secrets
Warm tortillas are the difference between neat rolls and cracked ones.
Cover the tortilla ends with sauce so they stay soft instead of drying out.
For milder enchiladas for kids, use a mild sauce and leave the chiles out of half the filling.
Good to know
Refrigerate leftover enchiladas within 2 hours, covered. Keep them no more than 3 to 4 days counting from when the chicken was first cooked, and reheat until hot all the way through (165 degrees F).
Assemble the dish in the morning without the top sauce and cheese, cover and refrigerate. Add the sauce and cheese and bake 5 to 10 minutes longer covered, until the center reaches 165 degrees F.
