Enchiladas (Tex-Mex)

Name: Enchiladas (Tex-Mex)
Total time: 45 min
Yield: 4 servings
Cuisine: North American
Ingredients: 12 corn tortillas; 3 cups cooked shredded chicken (or cooked ground beef); 3 cups Monterey Jack cheese (shredded); 2 cans (15 oz each) red enchilada sauce; 1/2 cup vegetable oil (for softening)

Corn tortillas rolled around a filling and covered with a savory sauce.

45 minutes

Serves 4

Dinner

Contains common allergens

Dairy

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Instructions

6 steps

1
Preheat the oven to 375°F (190°C). Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13-inch baking dish and spread it evenly.

2
Heat the vegetable oil in a small skillet over medium heat. Using tongs, quickly dip each corn tortilla into the hot oil for 3-5 seconds per side just until softened and pliable. Drain briefly on paper towels.
3
Place 1/4 cup of the shredded chicken and a pinch of cheese slightly off-center in a softened tortilla. Roll it up tightly like a cigar.
4
Place the rolled enchilada seam-side down in the prepared baking dish. Repeat closely packing the enchiladas together.
5
Pour the remaining enchilada sauce generously over the top, making sure the edges of the tortillas are coated so they don't dry out. Sprinkle the remaining shredded cheese evenly over everything.
6
Bake uncovered for 20-25 minutes until the sauce is actively bubbling around the edges and the cheese is melted and slightly browned. Let stand for 5 minutes before serving.

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