These enchiladas can be made simple with just cheese and sauce, or you can add shredded chicken, ground beef, or beans for a heartier version. Serve them with Mexican rice, refried beans, or a fresh salad for a complete meal. Whether you’re cooking for comfort or creating engaging recipe content, this dish brings warmth and bold Southwestern flavor to the table.
Ingredients
8–10 corn tortillas
2 cups shredded cooked chicken (optional)
2 cups shredded Monterey Jack or mozzarella cheese
2 cups green chile enchilada sauce
½ cup diced white onion
1 tablespoon oil
Fresh cilantro for garnish
Instructions
Preheat oven to 375°F (190°C).
Heat oil in a cast iron skillet over medium heat. Lightly warm each tortilla for a few seconds per side to make them pliable.
Dip each tortilla into the green chile sauce, fill with shredded chicken (if using), onion, and a sprinkle of cheese, then roll and place seam-side down in the skillet. Arrange tightly together.
Pour remaining green chile sauce evenly over the enchiladas.
Top generously with the remaining cheese.
Transfer the skillet to the oven and bake for 20–25 minutes, or until the cheese is melted and bubbling.
Garnish with fresh cilantro before serving.
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