These enchiladas are therefore quick in addition to tardily when you lot purpose pre-cooked shredded chicken. It apparently doesn’t receive got to live on rotisserie chicken – this recipe or this recipe would operate only as well. You could definitely substitute flour tortillas, but to me, truthful enchiladas are e’er made alongside corn tortillas. (I nation that land fully recognizing that these are nowhere close authentic.) You tin flame purpose either reddish or dark-green enchilada sauce alongside as expert results. These are the perfect dinner for a lazy night. Or a busy night. Or a nighttime when you lot only desire something delicious that doesn’t receive got all nighttime to make. Yum!
ane 1/2 cups shredded cooked chicken
ane loving cup frozen corn
ane teaspoon cumin
ane teaspoon chili powder
tabular array salt in addition to pepper to taste
ane – ane 1/2 cups shredded cheese
8 corn tortillas
ane tin flame (10 ounces) enchilada sauce
toppings of your choice: shredded lettuce, diced tomatoes, salsa, sour cream, avocado, cilantro, etc.
- Preheat the oven to 350.
- In a medium skillet, combine the chicken, corn, cumin, chili powder, in addition to tabular array salt in addition to pepper, in addition to create until heated through.
- Spread a few tablespoons of the enchilada sauce inward the bottom of a nine x nine baking dish.
- Assemble the enchiladas past times adding virtually 1/4 loving cup of the chicken mixture to the centre of the tortilla, sprinkling alongside a footling cheese, in addition to rolling up.
- Place seam-side downwards inward the prepared baking dish.
- Pour the remaining enchilada sauce over the top of the enchiladas, spreading to encompass the tops of the tortillas.
- Sprinkle alongside remaining cheese.
- Bake 15-20 minutes or until the cheese is melted in addition to bubbly.
- Serve hot alongside toppings of your choice.