Name: Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Mexican, texmex
Ingredients: 2 cups homemade enchilada sauce (divided, $0.84*); 3 cups cooked shredded chicken ($5.97); ½ tsp cumin ($0.05); ½ tsp garlic powder ($0.05); ¼ tsp salt ($0.02); 4 oz. can diced green chilies ($0.99); 8 flour tortillas ($1.98); 2 ½ cups shredded Mexican cheese (divided, $2.86)

Ingredients

4 serv.

2 cups homemade enchilada sauce (divided, $0.84*)
3 cups cooked shredded chicken ($5.97)
½ tsp cumin ($0.05)
½ tsp garlic powder ($0.05)
¼ tsp salt ($0.02)
4 oz. can diced green chilies ($0.99)
8 flour tortillas ($1.98)
2 ½ cups shredded Mexican cheese (divided, $2.86)

Instructions

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1 Start by preparing the homemade enchilada sauce, or if you are using store-bought sauce, go ahead and set it aside. Then shred the cooked chicken.
2 Add the shredded chicken to a large bowl and season with ground cumin, garlic powder, and salt. Mix together to combine. Now add the diced green chilies and ¾ cup of shredded cheese to the bowl. Mix together to combine.
3 Preheat the oven to 350°F. Warm the flour tortillas in the microwave according to the package instructions or in a dry skillet over the stovetop.
4 Next, spread ½ cup of enchilada sauce in the bottom of a 9x13-inch baking dish. Spread it around until it covers the surface.
5 Fill each tortilla with about ¼-⅓ cup of filling then roll to close. Place them in the casserole dish seam side down. Continue until all of the tortillas have been filled, rolled, and placed in the dish.
6 Pour the remaining enchilada sauce over the tortillas, then top with the remaining shredded cheese.
7 Bake the enchiladas for 20 minutes in the preheated oven until the cheese is fully melted on top. Serve hot with your favorite toppings*** and enjoy!