Easy Cheesy Chicken Enchiladas {Recipe}
Cuisine: Mexican
Cook time: 
Total time: 
Serves: 6-8
Here's a simple recipe that will satisfy your craving for Mexican food. These chicken enchiladas taste just as good the next day, which is good since this recipe makes a lot of food!
  • 10-12 corn tortillas
  • 2 cups shredded chicken
  • 1 can of sweet corn
  • 2 cups of shredded cheese, Mexican blend (divided)
  • 1 can of diced, green chiles (optional)
  • ½ onion, chopped (optional)
  • small can of sliced olives (optional)
  • 1 can enchilada sauce, red or green (19 oz)
  • sour cream (optional, for topping)
  1. In a bowl, mix the shredded chicken, corn, 1 cup of cheese, green chiles, onion, olives and mix together.
  2. Pour about ½ cup of enchilada sauce in the bottom of a 9x13 inch casserole dish. Pour the remaining sauce into a shallow bowl.
  3. Wrap only a few tortillas at a time in a damp paper towel or dish towel and microwave for 30 second to soften.
  4. Once they are softened, dip one side of a tortilla in the enchilada sauce to coat, put the dry side onto the palm of your hand and then fill the wet side with the chicken and corn mixture and roll up.
  5. Place each rolled tortilla, seam side down, into the casserole dish until it's full. Pour the remaining enchilada sauce over the enchiladas.
  6. Bake at 400 degrees for 20-25 minutes. Remove from oven and sprinkle with the remaining cup (or more) of cheese. Place back in the oven and bake until cheese has melted. Remove from oven and let cool for 5-10 minutes
  7. Top (optional) with sour cream, guacamole, sliced avocado.
Recipe by Momistabeginnings at https://momistabeginnings.com/easy-cheesy-chicken-enchiladas-recipe/