Baked Mexican chicken enchiladas with fresh corn tortillas, cheddar and monterey jack cheese and homemade enchilada sauce.
Prep Time: 15 minutesminutes
Cook Time: 2 hourshours30 minutesminutes
Total Time: 35 minutesminutes
Servings: 10enchiladas
Ingredients
4boneless skinless chicken breastscooked
3 1/2cupsred enchilada sauce, recipe here
1mediumonion, diced
1bell pepper, cored and diced
2tbspchili powder
1tbspsalt
3garlic cloves, minced
10corn tortillas(use flour tortillas if fresh corn tortillas are unavailable)
1 1/2cupscheddar cheesegrated
1 1/2cupsmonterey jack cheesegrated
Instructions
Preheat oven to 350F
Place chicken breasts in a baking dish with diced onion and pepper. Mix in 1 1/2 cups enchilada sauce, garlic and spices. Make sure the chicken is evenly spread in the dish. Cover with a lid and bake for about 2 hours, or until the chicken can be shredded.
Take the chicken out of the oven and let it cool slightly. Use a fork to shred the chicken breasts.
Spread a few tablespoons of enchilada sauce on the bottom of a 13x9 baking dish or lasagna pan.
Place a small handful of shredded chicken and both kinds of cheese into a soft tortilla shell. Roll it up and place it, fold side down, in the baking dish. Do this with the remaining corn tortilla, lining them up in the baking dish. Pour the remaining enchilada sauce on top of the tortillas. Sprinkle remaining cheese on top of the sauce.
Bake in a 350F oven for about 20-30 minutes or until the cheese is melted and bubbly.