Enchiladas will be one of my must-have foods forever and always. They have so much flavor with a sauce like this and I just can’t get enough of all that cheese. And add a side of homemade black beans or Mexican rice, and you’re going to go crazy for dinner!
Enchiladas or tacos of some kind are usually my first choice when we go to Mexican restaurants. I mean, who can a good enchilada resist?
I’m picky about what makes an enchilada a good one. First off, this sauce is all about it. The sauce makes an enchilada or breaks it, and that sauce is so delicious!
Chicken Enchiladas Recipe
These are restaurant-worthy enchiladas! Shredded chicken, cheese, and homemade enchilada sauce are all filled with them. They’re then rolled and more cheese and sauce are finished. Who might have resisted?
Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 7 people (14 enchiladas)
Calories: 546 kcal
Ingredients
2 1/2 cups (1 batch) of homemade enchilada sauce
14 (6-inch) corn tortillas
3 1/2 cups of cooked shredded chicken*
1 1/2 cups (6 oz) of shredded cheddar cheese (mild or medium)
1 1/2 cups (6 oz) of shredded must-have jack cheese
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