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“This is so wonderful and calls for minimal ingrediets, so it's inexpensive. I make these often when I have company and everyone lovs it! Instead of heating tortillas in oil, I have heated them in the mocrowave to cut calories and it worked great. These are also fabulous left over!”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 cups cooked chicken, diced
  • 3 cups cheddar cheese, grated
  • 1 onion, chopped
  • 10 corn tortillas (enchilada size or extra large are easiest to use)
  • 3 (10 ounce) cans enchilada sauce
  • 3 tablespoons oil
  • 1 cup sour cream (optional)
  • 1 cup guacamole (optional)

Directions

  1. Preheat oven to 350 degrees.
  2. Combine cheese, chicken and onion for filling.
  3. In skillet heat oil and in saucepan heat one can enchilada sauce. Spray baking dish and set aside.
  4. Dip tortillas in oil one at a time until soft and place on paper towels to drain.
  5. Dip one in sauce and place in baking dish. Fill with generous amount of chicken mixture and roll up. Repeat with remaining tortillas and filling.
  6. Top with the other 2 cans of enchilada sauce and bake for 30 minute.
  7. Let cool 10 minutes and serve with sour cream and guacamole.

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