Savory Chicken Enchilada Roll Ups For A Cozy Night In
Delightful blend of flavors and textures featuring tender chicken wrapped in tortillas, drenched in enchilada sauce, and topped with melted cheese.
Equipment
- Skillet
- Baking Dish
Ingredients
Ingredients
- 2 cups Shredded Cooked Chicken Can use rotisserie chicken or leftovers.
- 8 medium Tortillas Flour or corn tortillas.
- 1-2 cups Enchilada Sauce Homemade or store-bought.
- 1 cup Cheddar Cheese Shredded.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 1 tablespoon Olive Oil For sautéing.
- 1 medium Green Bell Pepper Finely chopped.
- 1 handful Cilantro Chopped for garnish.
- to taste Salt and Pepper For seasoning.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 2-3 minutes until translucent.
- Add minced garlic and chopped green bell pepper. Sauté for another 3-4 minutes until tender.
- Incorporate shredded chicken, pour in 1 cup of enchilada sauce, and season with salt and pepper. Cook for 5 minutes.
- Remove from heat. Take a tortilla, place 2-3 tablespoons of chicken mixture in the center, and sprinkle with cheddar cheese.
- Roll the tortilla from the bottom up, tucking in the sides. Repeat for remaining tortillas.
- Spread a thin layer of enchilada sauce in a baking dish. Place rolled tortillas seam-side down in the dish.
- Pour remaining enchilada sauce over the rolls and sprinkle with remaining cheddar cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly.
- Let cool for a few minutes before serving. Garnish with chopped cilantro.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.