Ingredients

The following ingredients have 4 Servings
  • 8 corn or flour tortillas (fajita size for flour)
  • 2 cups cooked, shredded chicken from Crock-Pot Chicken Tacos recipe
  • 2 cups red enchilada sauce (homemade or canned (I love Hatch Brand))
  • 1½ cups shredded Monterey Jack cheese
  • 1½ cups shredded sharp cheddar cheese
  • cilantro
  • thinly sliced green onions
  • diced tomato
  • chopped avocado
  • sliced black olives
  • sour cream

Instruction

  • Preheat oven to 400 degrees F. Coat a 13- x 9-inch baking dish with non-stick cooking spray.
  • If using corn tortillas, place 8 tortillas in a stack between a double layer of wet paper towels on a microwave-safe dish. Cook in microwave for 1 minute, or until warmed and pliable. If using flour tortillas, warm a stack of 8 on a plate in the microwave just until softened, about 40 seconds. See recipe note if you'd like to fry your corn tortillas.
  • Pour just enough enchilada sauce into prepared baking dish to cover the bottom with a thin layer.
  • Spoon a few tablespoons of shredded chicken towards one end of a tortilla. Sprinkle with a bit of Monterey Jack and sharp cheddar and roll tightly. Place seam side down in baking dish. Repeat with remaining tortillas. Pour remaining enchilada sauce over the top of the enchiladas, cover dish with foil, and bake for 25 minutes. Remove dish from oven and remove foil. Sprinkle with remaining cheese and return to oven for an additional 5 to 10 minutes, until cheese is melted and sauce is bubbly.
  • Garnish cooked enchiladas as desired. Serve with sour cream!