My family absolutely loves Mexican food. We have to have at least one dinner a week that is some sort of Hispanic recipe. I am also super blessed to have a couple of best friends who are Hispanic and amazing at cooking. So I have learned a thing or two from them.
My enchilada recipe is easily in the top 5 favorites with my boys. This recipe also makes for a great freezer meal.
Raw tortilla shellsusually found next to the cheese
1 1/2cupshredded cheddar or Mexican blend cheese
Instructions
Prepare the chicken breasts. I usually boil mine in the instapot and then shred them, but I’ve also purchased a rotisserie chicken and shredded the breasts when I’ve been in a time crunch. Both are equally tasty. In a large bowl, add in the shredded chicken, dried onion bits, green chilis, sour cream, and 1 can of enchilada sauce. Mix to combine. Add in 3/4 cup of the shredded cheese to the chicken filling mixture and stir to combine again. Set aside. If you are using the fresh uncooked tortillas then cook them on a preheated skillet until they are almost completely cooked. They will finish cooking in the oven. Take a 9×13″ pan and grease the bottom and sides. Then take the other can of enchilada sauce and pour a tiny bit on the bottom of the pan until it is coated. Once the tortillas are cooked, begin spooning in 1 1/2-2 spoonfuls of the filling down the center of each tortilla. Roll the tortillas lengthwise around the filling. Place the filled, rolled tortillas in the prepped baking pan side by side until the pan is filled. Top with the rest of the enchilada sauce and sprinkle with the rest of the shredded cheese. Bake at 375° F for 25-30 minutes or until the cheese is bubbly. Serve immediately.
Notes
If making as a freezer meal, do everything for prepping, but don’t bake. Place foil over the top and freeze in a deep freezer for up to 3 months. When baking the frozen enchiladas, bake at the same temperature, but covered with foil for 60 minutes and then uncover for another 10-15 minutes.
