Sort ingredients
uberjonas
QR Code
Listen
Pdf
Preheat the oven to 350°F. Set out a mixing bowl and a 9x13-inch baking dish. Spray the baking dish with nonstick cooking spray.
In the bowl, combine the shredded chicken and Mexican cheese blend. Toss well to mix.
Lay the tortillas out on a clean work surface. Portion the chicken and cheese mixture on one side of each tortilla. You should have approximately ⅓ cup per tortilla.
Roll the tortillas around the chicken and cheese mixture. Then place each tortilla roll in the baking dish with the flap side down.
Pour the homemade red enchilada sauce over the top of the enchiladas. Use a spatula to spread the sauce over every inch of the corn tortillas.
Cover the pan with foil and bake the enchiladas for 20 minutes. Then uncover the pan and bake for an additional 5 minutes.
Top the enchiladas with any sort of enchilada topping you like… Crumbled queso fresco and cilantro or traditional, but you can dress them up with all sorts of cold fresh crunchy veggie toppings!