Description
Celebrate the flavors of Mexico with these comforting red enchiladas filled with shredded chicken or cheese, topped with a rich red chili sauce and cheese.
Ingredients
Scale
- 12 corn tortillas
- 2 cups shredded cooked chicken (or cheese for a vegetarian option)
- 2 cups red chili sauce
- 1 cup diced onion
- 1 cup crumbled queso fresco or shredded cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon vegetable oil
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the vegetable oil in a large skillet over medium heat.
- Lightly fry each tortilla for about 10 seconds on each side until softened.
- Dip each tortilla into the red chili sauce until fully coated.
- Place a tortilla on a plate, add some shredded chicken (or cheese) and diced onion, then roll it up and place it seam-side down in a baking dish. Repeat with remaining tortillas.
- Pour any remaining red chili sauce over the top of the assembled enchiladas.
- Sprinkle queso fresco (or shredded cheese) and any additional onions on top.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
Best served fresh with a squeeze of lime. Pair with Mexican rice, refried beans, or salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg