Prep 20 mins
Cook 25 mins
Super good an easy to prepare on those busy weeknights when time is short! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Mexico.
- 1 (28 ounce) can red enchilada sauce, divided use
- 3 cups shredded cooked chicken
- 1 (2 cup) packageshredded Mexican blend cheese or 1 (2 cup) package monterey jack cheese, divided use
- 1⁄2 cup minced cilantro
- 2 tablespoons minced pickled jalapeno peppers (from a jar)
- 12 (6 inch) corn tortillas
- nonstick cooking spray
- Heat about half of the enchilada sauce in a saucepan over medium heat until steaming.
- Stir in chicken. Remove from heat. Stir in 1 cup cheese, cilantro and jalapeños.
- Place tortillas on a plate and cover with plastic wrap. Microwave on high about 60 seconds, until softened.
- Place about 1/2 cup chicken down the center of a tortilla. Roll and place seam down in an 11-by-9-inch baking dish.
- Continue with remaining chicken mixture and tortillas. Spray tops of enchiladas lightly with cooking spray.
- Pour remaining enchilada sauce over tops of tortillas and spread with a rubber spatula so that tortillas are covered.
- Sprinkle remaining cheese over the top. Bake 20 to 25 minutes, or until bubbly.
These were easy and delicious! I ended up splitting the recipe into halves. I used green enchilada sauce on 1/2 and red on the other. I got about 8 enchiladas out of each (red and green.) Warming the tortillas is an important step. I forgot to do this on the first few and they tore apart pretty easily. After I warmed the rest of them up, it was no problem. They were a hit with our family and I will definitely be making them again. Thanks Kiwi!
Super tasty! I halved the recipe and got 6 enchiladas. I used a mix of canned sauce and Enchilada Sauce and put some sauce on the bottom of the pan before adding the enchiladas. Used 6-inch flour tortillas, parsley instead of cilantro, and a mixture of Mexican blend cheese and Monterey jack pepper cheese. Since the pepper cheese I used was pretty hot, I skipped the pickled jalapenos. Also skipped the cooking spray. Didn't see a baking temperature so did 350F. Perfect with a glass of wine for a quick weeknight dinner. Thanks!
We halved this recipe and got 5 enchiladas. We made it a little different by using Chipotles En Adobo/ Chipotles Chili in Adobo Sauce for the enchilada sauce leftover from last week for inside the enchiladas. We used flour tortillas and made a bechamel sauce with mexican blend cheese and added the pickled jalapeno peppers into the sauce then poured the sauce over the enchiladas and topped it with leftover Slow Roast Tomatoes, then baked as directed. This easy-to-make dish is spicy hot and loads of flavor! Yummy Yummy Yummy! :)