Mexican Enchiladas
Serves 415 mins prep25 mins cook
Mexican Enchiladas are one of my go-to weeknight meals! Ooey gooey cheese with chicken and veggies make this recipe irresistible.
0 servings
What you need
Instructions
0 Preheat oven to 350°F. 1 Heat 1 tablespoon of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes. 2 Add red bell pepper and sauté for another 2 minutes. 3 Add cumin and garlic and sauté for an additional minute. 4 Remove the mixture from the pan and place in a bowl. After the mixture has cooled, add the chicken, corn, and 1 cup cheese. Mix to combine. 5 Pour half of the enchilada sauce in a 9 x 11 inch baking dish. 6 Lay a tortilla flat, add about 1/2 cup of filling, and roll tightly, like a burrito. Place the enchiladas seam-side down in the baking dish. 7 Repeat with the remaining tortillas and filling, placing them snugly in the dish. 8 Pour the remaining enchilada sauce over the top and sprinkle with the remaining 1/2 cup of cheese. (*If you’re planning on cooking this dish another day, cover it and freeze up to 4 months at this point.) 9 Cover the dish with foil and bake in the oven for 25-30 minutes. If you are starting with frozen enchiladas, bake covered for 35-40 minutes. 10 Serve with chopped cilantro and a dollop of sour cream if desired.View original recipe