Prep Time: 5 min |
Cook Time: 25 min |
Total Time: 30 min |
Servings: 5 Enchiladas (2.5 servings) |
Cookware Needed:
- Large Frying Pan (10″)
- Baking Dish (8″x8″)
Grocery List:
- 1 lb Boneless Chicken Breast
- 5 10″ Flour Tortillas
- 1 28 oz Can of Old El Paso Red Enchilada Sauce
- 1 4 oz Can of Diced Green Chiles
- 1 8 oz Package of Shredded Mexican Cheese
- Sour cream (for topping)
Optional Ad-ins:
- 1 15 oz Can Black Beans
- 1 Bell Pepper
- 1 Yellow Onion
- 1 Package of Mexican Style Rice
Recipe
- Cut and Cook the chicken, I usually use the air fryer 370F for 13 minutes, but pan frying works too. You can also shred the chicken after its cooked.
- Sauté the green chilles for a few minutes, then add the chicken and about 1/3 of the Red Enchilada Sauce. Stir together and simmer for another few minutes.
- Add 1/3 of the Red Enchilada sauce to an oven safe baking dish and preheat oven to 400F.
- I try to tilt the pan back and forth to coat it in sauce to prevent the enchiladas from sticking.
- Assemble the enchiladas (more than two hands may be required)
- Lay the Torillas flat and fill them with the chicken mixture and top with cheese
- Roll up and place in the baking dish
- Pour the remaining Red Enchilada Sauce over the enchiladas and top with the remaining cheese
- Bake for 10 minutes and broil at the end for crispy cheese
- Serve with Sour Cream and Enjoy!