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Red Chicken Enchiladas
20 min
25 min
Serves: 6
Steps
- Preheat the oven to 375°F.
- In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning. Mix until well incorporated.
- Wrap tortillas in a damp paper towel or tea towel and microwave for 1 minute.
- In a skillet, warm the enchilada sauce. 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 and repeat with remaining tortillas.
- Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.
- Bake for 25 minutes, until the cheese is bubbling.
Originally published at themodernproper.com. Reproduced for personal collection.
