Ingredients

The following ingredients have 4 Servings
  • 10 ounces Enchilada Sauce
  • 1 cup cooked chicken (pulled, shredded, or diced very small)
  • 1 cup cheese (shredded, Mexican blend)
  • 10 corn tortillas (soft)
  • 2 tablespoons olive oil
  • cabbage or lettuce (shredded)
  • cilantro (chopped)
  • tomatoes (diced)
  • onions (diced)
  • lime wedges (to squeeze the juice on top)
  • avocado slices
  • salsa

Instruction

  • Preheat the oven to 400 degrees F. Spray a casserole dish with cooking spray.
  • Chop the chicken into fine pieces if not using pulled or shredded chicken. Have the cheese and tortillas ready to assemble.
  • Heat about ½ teaspoon oil in a non-stick pan and heat a tortilla on low-medium heat to warm gently. This helps the tortilla not to break when it is folded. After about 30 seconds or until it is slightly warm remove it from the pan. Add a small amount of chicken and cheese (about 1 tablespoon of each). On top of that add 1 tablespoon of enchilada sauce. Put more enchilada sauce on one of the sides to act as a “glue” to seal the tortilla together when it is wrapped/rolled up. Roll up the tortilla and close the side with the enchilada sauce. Carefully transfer to the baking dish and repeat for each enchilada.
  • After all the chicken enchiladas are rolled up and placed in the baking dish, top with the remaining enchilada sauce (or desired amount) and use a knife or spoon to spread evenly over the tortillas. Optional to top with extra cheese. Cover with foil and transfer to the oven to bake. Bake for 20 minutes.
  • While the chicken enchiladas are baking chop up toppings. Once the chicken enchiladas are finished baking after 20 minutes, remove from the oven, add the toppings and serve right way while warm.