Easy Enchiladas
A quick and comforting enchilada meal featuring pre-shredded chicken, cheese, and zesty enchilada sauce for a faster-than-delivery dinner.
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Instructions
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Preheat oven to 350°F.
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Warm 3/4 cup oil in a shallow dish, and separately keep another dish warm for the tortillas.
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Dip each of 10-14 corn tortillas in the warm oil for 5-8 seconds until pliable, then transfer to the warming dish.
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Pour 2 1/2 cups enchilada sauce into a shallow bowl.
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Dip each oiled tortilla into the sauce until coated.
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In a 9x13 inch baking dish, place a sauce-coated tortilla, add 2-3 tablespoons of filling (cheese, or chicken/beef topped with cheese) down the middle, fold both sides over, and turn seam-side down.
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Repeat this process for all remaining tortillas until the dish is filled.
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Pour any remaining sauce evenly over the enchiladas.
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Sprinkle any remaining cheese over the top.
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Bake for 20-30 minutes, or until the cheese is melted and bubbly.
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Let enchiladas rest for 10 minutes before serving.