These Red Chile Chicken Enchiladas aren't smothered in cheese - they have a flavorful topping of crumbled salty cheese, sliced onions, and chopped cilantro instead.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 Enchiladas
- 12 soft corn tortillas
- About 2 cups jarred or homemade red chile enchilada sauce
- 4 cups cooked, shredded chicken
- 1/2 - 1 cup cotija cheese or other salty, crumbly cheese
- 1/2 red onion thinly sliced or 4 green onions finely chopped
- 1/3 cup finely chopped cilantro
- Preheat oven to 350°F and lightly oil a baking pan. Working with 1 tortilla at a time, lay a tortilla on a flat work surface, place 1/3 cup of the chicken in the middle of the tortilla, and fold up two opposite sides to "roll" the enchilada, and place ends-side down in the baking pan. Repeat with remaining tortillas and chicken. Note: some corn tortillas are difficult to roll. You can soften them with a quick dip in the sauce first or, more traditionally, with a 10-second fry in hot oil.
- Pour sauce evenly over the enchiladas. Cover pan with foil and bake until sauce is bubbling and enchiladas are hot, about 25 minutes.
- Transfer hot enchiladas to plates and top with crumbled cheese, sliced onions, and cilantro.