Description
A flavorful holiday enchilada recipe perfect for Christmas celebrations.
Ingredients
Scale
- 1 lb cooked, shredded chicken
- 12 corn tortillas
- 2 tablespoons vegetable oil
- 2 cups red enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions for garnish
- 1/4 cup sour cream for garnish
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- Heat the vegetable oil in a small skillet over medium heat. Briefly dip each tortilla in the hot oil to soften it, about 5 seconds per side. Drain on paper towels.
- Dip each softened tortilla into the enchilada sauce, coating both sides.
- Fill each tortilla with shredded chicken and roll it up tightly. Place seam-side down in a lightly greased 9×13 inch baking dish.
- Pour any remaining enchilada sauce over the rolled tortillas.
- Sprinkle the Monterey Jack and cheddar cheese mixture evenly over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let stand for 5 minutes before serving.
- Garnish each serving with chopped green onions and a dollop of sour cream.
Notes
- You can substitute cooked ground beef or black beans for the chicken if you prefer.
- For a richer flavor, warm the enchilada sauce slightly before dipping the tortillas.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
- Cholesterol: 85
Keywords: Festive Christmas Enchiladas, holiday dinner, chicken enchiladas, baked enchiladas, Mexican food