Corn Tortilla Enchiladas with Chicken
The best enchiladas start with corn tortillas!
Servings 5 Servings
Ingredients
Slow Cooker Shredded Chicken
- 1 ¼ cup salsa (I used Tenayo original salsa)
- 1 package taco seasoning or ¼ cup taco seasoning
- 1 ¼ - 1 ½ lbs chicken breast
Baked Shredded Chicken
- 1 ¼ - 1 ½ lbs chicken breast
- 1 package taco seasoning or ¼ cup taco seasoning
- 2 tablespoons olive oil or any oil
Enchiladas
- 1 batch Shredded Chicken made in the slow cooker or baked
- 2-4 tablespoons vegetable oil
- 10 yellow corn tortillas
- 16 oz red enchilada sauce
- 2 cups cheddar cheese
Instructions
To Make Slow Cooker Shredded Chicken
- Mix salsa and taco seasoning in the slow cooker. Add chicken. Cook on high for 3 hours, or on low for 6 hours.
- Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and mix it with the sauce.
To Make Baked Shredded Chicken
- Preheat the oven to 425F.
- Place the chicken breasts on a sheet pan. Drizzle with olive oil and generously sprinkle with taco seasoning, ensuring each piece is well coated on both sides. Bake for 20-25 minutes or until the internal temperature reaches 165F.
- Remove the chicken from the oven and let it rest for a few minutes. Using two forks, shred the chicken.
To Make Enchiladas
- Preheat oven to 375F.
- Heat one tablespoon of vegetable oil in a small skillet over medium-high heat. Once hot, lightly fry each tortilla for 10-15 seconds per side. Transfer to a paper towel-lined plate to drain excess oil. Repeat with the remaining tortillas.
- Spread ½ cup of enchilada sauce on the bottom of your baking dish.
- Fill each tortilla with shredded chicken and one tablespoon of cheese. Roll up the tortilla and place it seam-side down in the baking dish.
- Once all enchiladas are assembled, pour the remaining enchilada sauce over them and top with the remaining cheese.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Nutrition
Serving: 2Enchiladas | Calories: 582kcal | Carbohydrates: 36g | Protein: 50g | Fat: 27g | Saturated Fat: 11g | Trans Fat: 0.1g | Fiber: 6g | Sugar: 9g
