Roja Chicken Enchiladas
Quick to assemble, bake right away or freeze for future use.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main dish
- Cuisine: Mexican
Ingredients
Units
Scale
Filling
- 2 cups chopped cooked chicken breast
- 1 teaspoon minced garlic
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1 cup sour cream
- 1 cup Baja roasted corn blend frozen
- 1 14 ounce can diced mild green chilies, drained
- 1 1/2 cup finely shredded Mexican blend cheese
- 1/4 teaspoon ground black pepper
Wrap and topping
- 16 ounce jar mild enchilada sauce
- 8 flour tortillas, 8 inch size
- 1/2 cup cheddar cheese
- 1/4 cup chopped green onions
Instructions
- Preheat oven to 350. Spray 9 by 11 pan with cooking spray.
- Fill each tortilla with 1/3 cup chicken mixture placed near one end. Roll and place seam side down in 9 x 11 pan.
- Top with enchilada sauce and cheese.
- Bake at 350 degrees for 30 to 40 minutes. Garnish with chopped green onions.
Make Ahead Freezer Directions
- Fill tortillas and place in pan. Place cheese in zipper bag and lay on top of enchiladas in pan. Wrap pan with aluminum foil and freeze. Mark jar of enchilada sauce and set aside in pantry. Place in refrigerator night before to thaw for approximately 24 hours before baking. Remove foil, top with enchilada sauce and cheese and bake as above.