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Red Chicken Enchiladas

homemade red chicken enchiladas topped with cilantro and red onion
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  25 min

Ingredients

  • 2 ½ cups cooked, shredded chicken
  • 2 ⅓ cups shredded mozzarella
  • 2 ⅓ cups shredded Colby Jack
  • ¾ cup sour cream
  • 2 tablespoons Taco Seasoning, (homemade or store bought)
  • 10 (6 inch) corn tortillas
  • 1 (28 oz) can mild red enchilada sauce
  • Finely chopped cilantro, for serving (optional)
  • Thinly sliced, red onion, for serving (optional)

Method

  1. Preheat the oven to 375°F with a rack in the center position.
  2. In a large bowl combine the shredded chicken, 1½ cups of the mozzarella, 1½ cups of the Colby Jack, sour cream and taco seasoning.
  3. Wrap the tortillas in a damp paper towel or tea towel and microwave for 1 minute.
  4. Warm the enchilada sauce in a small skillet over medium-low heat. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated on both sides. Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly, arrange (seam side down) in a 9x13 baking dish. Repeat with remaining tortillas and filling.
  5. Pour the remaining sauce over the prepared enchiladas. Sprinkle all over with the remaining mozzarella and the remaining Colby Jack.
  6. Bake for 25 minutes, or until the sauce is bubbling and the cheese is melted. Let rest for 5 minutes. Sprinkle with cilantro and red onions, if using, before serving.