These easy chicken enchiladas are packed with flavor and perfect for a quick weeknight meal or casual dinner with friends. They're cheesy, saucy, and always a crowd-pleaser!
Ingredients: 2 cups cooked shredded chicken. 1 can 10 ounces red enchilada sauce. 1 can 4 ounces chopped green chilies, drained. 1 cup shredded Monterey Jack cheese. 1 cup shredded cheddar cheese. 8 flour tortillas 6 inches. 1/4 cup chopped fresh cilantro. 1/4 cup chopped green onions. Optional toppings: sour cream, diced tomatoes, sliced olives.
Instructions: Warm the oven up to 190C 375F. Shred the chicken and mix it with half of the enchilada sauce, green chilies, Monterey Jack cheese, and cheddar cheese in a large bowl. Put the same amount of chicken mixture in the middle of each tortilla. Put the tortillas seam side down in a 13x9-inch baking dish that has been greased. Add the rest of the enchilada sauce on top of the enchiladas. Add the rest of the cheese. Cover and bake for 20 to 25 minutes, or until hot all the way through and the cheese melts. Take it out of the oven and sprinkle it with green onion and cilantro that have been chopped. Serve hot with any toppings you'd like.
Prep Time: 15 minutes
Cook Time: 25 minutes
MasterChef Creations














