Baked Mexican chicken enchiladas with fresh corn tortillas, cheddar and monterey jack cheese and homemade enchilada sauce.
boneless skinless chicken breasts
monterey jack cheese
fresh corn tortillas
(use flour tortillas if fresh corn tortillas are unavailable)
red enchilada sauce
, recipe here
Preheat oven to 350F
Use a fork to shred the chicken breasts.
Mix the cheeses together.
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 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 the oven for about 20-30 minutes or until the cheese is melted and bubbly.
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