Chicken Enchiladas
This recipe creates a delicious small batch of chicken enchiladas, yielding seven filled tortillas perfect for four people. Inspired by the flavours of chicken enchilada suiza, it features shredded cooked chicken, sharp cheddar cheese, mushrooms and onion in a green enchilada sauce. The assembled dish is baked until the cheese is melted and bubbling. The entire process takes about 45 minutes from start to finish.
Ingredients
- 1 cooked chicken breast
- 5 -10 corn tortillas
- 1 1/2 cups sharp cheddar cheese
- 4 ounces sliced mushrooms
- 1 small onion
- 20 ounces green enchilada sauce
- minced garlic
- dried chipotle powder
Method
- Cooked chicken meat is required for this recipe, such as from a boiled whole chicken.
- Pour a small amount of the green enchilada sauce into the base of an 8x8 casserole dish.
- In a bowl, combine approximately 3/4 cup of sauce with 3/4 of a can of drained mushrooms, the shredded chicken, 3/4 of a chopped onion, 3/4 cup of the cheddar cheese, and your chosen seasonings.
- Evenly distribute the prepared filling mixture into the corn tortillas and roll them up, placing them seam-side down in the prepared dish.
- Scatter the remaining chopped onion and mushrooms over the top of the rolled enchiladas.
- Cover the assembled enchiladas with the rest of the cheese.
- Bake the dish at 350 for 20-30 minutes.
Nutrition (per serving)
Sodium661700 mg
Recipe details
CategoryChicken
Cuisinemexican
Authorrusted_essence
