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  • Chicken and Cheese Enchiladas

    2 votes
    Chicken and Cheese Enchiladas
    Prep: 20 min Cook: 20 min Servings: 4
    by myra byanka
    510 recipes
    >
    Tex-Mex 101.

    Ingredients

    • 12 corn or small flour tortillas heated in microwave, covered, 1 minute.
    • 2 1/2 cups shredded sharp cheddar cheese, divided (2 cups in 12 portions, hold 1/2 cup back)
    • 1/2 cup chopped onions in 12 portions
    • 1 cup spicy shredded chicken or spicy grilled chicken
    • 1/2 tsp. salt
    • corn oil
    • 1 recipe Red Chile Gravy or Easy Red Enchilada Sauce
    • 6 tbs. Mexican Crema * or sour cream for decoration
    • garnish: shredded lettuce and pico de gallo
    • 1/2 cup queso fresco or feta, crumbled
    • recipe links

    Directions

    1. Prepare red chile gravy (or use Spanish Sauce, if you prefer).
    2. Heat oven to 350 degrees.
    3. Saute onions in oil, add salt.
    4. Dip a tortilla in the gravy, lay it on a plate, add a portion of cheese and some onion, roll it, place in baking pan, seam side down. Repeat until all tortillas are in the pan.
    5. Top the enchiladas with the rest of the sauce, sprinkle on 1/2 cup cheese, put in oven.
    6. Bake 20 minutes, remove from oven.
    7. Top the enchiladas with lettuce, pico, and crumbled cheese.

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    Reviews

    • Kathy Armstrong
      Kathy Armstrong
      This looks scrumptious. I am going to have to try this soon. Great recipe for a cold winter night.

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